Autumn Harvest Salad with Pomegranates
User Reviews
4.6
Autumn Harvest Salad with Pomegranates
Description
Autumn Harvest Salad with Pomegranates combines torn kale leaves, gently roasted delicata squash slices, and cooked farro to provide a base rich in varied textures. The addition of soft goat cheese lends a tangy creaminess, while pomegranate arils contribute bursts of juicy sweetness and a jewel-like appearance. Together, these components reflect the seasonal bounty of autumn vegetables and fruits.
The delicata squash is tossed with olive oil, chili powder, salt, and pepper before roasting, which enhances its natural sweetness and adds gentle warmth. The dressing, made from olive oil, apple cider vinegar, pure maple syrup, pressed garlic, chili powder, smoked paprika, salt, and pepper, balances acidity and sweetness with a smoky spice note that complements the roasted squash and earthy kale.
All ingredients are tossed just before serving to maintain freshness and texture. This salad works well as a light main dish or hearty side, suitable for integrating seasonal flavors into a balanced meal.
The recipe notes that the cooking time for farro is excluded from the prep time, meaning farro should be cooked ahead. The method of using a mason jar to mix the dressing ensures even emulsification.
Ingredients
- 1- 2 kale center ribs removed and torn into small pices (6-8 cups, bunches
- 1 delicata squash de-seeded and cut into half moons
- 1 cup farro cooked
- 4 ounces soft goat cheese chevre
- pomegranate arils about 1 cup, from one pomegranate
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- salt
- black pepper
For Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic pressed or finely minced, clove
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- pinch salt
- pinch black pepper
Instructions
- Preheat oven to 400°F
- Toss delicata squash in 2 tablespoons olive oil, salt, pepper and chili powder, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes, or until golden and tender. Set aside.
- Whisk together all ingredients for dressing (I use a mason jar to shake them until combined)
- In a large bowl,add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
Notes
- Cook farro separately ahead of time to save preparation time during assembly.
- Use fresh pomegranate arils from one pomegranate for optimal flavor and texture.
- Roast delicata squash until golden and tender to enhance natural sweetness.
- Toss the salad just before serving to keep kale crisp and ingredients vibrant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 168mg | 7% |
| Potassium | 1102mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 15400IU | 308% |
| Vitamin C | 175mg | 194% |
| Calcium | 282mg | 28% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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