Description
Autumn Harvest Salad with Pomegranates is a vibrant, nourishing dish that captures the essence of fall. This salad features a delightful mix of seasonal ingredients, including kale, delicata squash, and juicy pomegranates, creating a balance of flavors and textures. The dish is topped with a flavorful maple apple cider vinaigrette, enhancing its refreshing qualities while providing a nourishing option for family dinners, holiday gatherings, or meal prep. In just 30 minutes, you can whip up this hearty salad that’s not only visually appealing but also packed with nutrients.
Ingredients
Scale
- 1–2 bunches kale (center ribs removed and torn into small pieces (6–8 cups))
- 1 delicata squash (de-seeded and cut into half moons)
- 1 cup cooked farro
- 4 ounces soft goat cheese (chevre)
- arils from one pomegranate (about 1 cup)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- salt
- pepper
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- pinch of salt and pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 400°F.
- Toss delicata squash slices in olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 15 minutes until tender.
- In a mixing bowl or mason jar, whisk together dressing ingredients: olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper.
- In a large mixing bowl, combine kale, roasted squash, cooked farro, goat cheese, and pomegranate arils. Drizzle with dressing and toss gently until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg