Description

Indulge in the delightful flavors of fall with our Autumn Harvest Salad with Pomegranates. This vibrant dish showcases seasonal produce, featuring nutrient-rich kale, roasted delicata squash, and juicy pomegranate arils, all harmoniously combined. Tossed in a sweet and tangy maple apple cider vinaigrette, this salad is as pleasing to the palate as it is to the eye. Perfect as a centerpiece for gatherings or a wholesome side for dinner, it celebrates the best of autumn while ensuring a burst of colors and textures in every bite.

Ingredients

Kale: 1-2 bunches (center ribs removed and torn into small pieces, about 6-8 cups)
Delicata squash: 1 (de-seeded and cut into half moons)
Cooked farro: 1 cup
Feta cheese or vegan cheese alternative: 4 ounces
Pomegranate arils: from one pomegranate (about 1 cup)
Olive oil: 4 tablespoons (divided)
Chili powder: 3/4 teaspoon (divided)
Salt: to taste
Pepper: to taste
Apple cider vinegar: 2 tablespoons
Pure maple syrup: 1 tablespoon
Garlic clove: 1 (pressed or finely minced)
Smoked paprika: 1/4 teaspoon

Instructions

Preheat your oven to 400°F.
Toss sliced delicata squash with olive oil, salt, pepper, and chili powder; place on a baking sheet and roast for 15 minutes until golden.
Whisk together olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper for the dressing.
In a large bowl, combine torn kale, roasted squash, farro, crumbled feta cheese (or alternative), and pomegranate arils. Drizzle with dressing and toss gently.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 180mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 9g
Cholesterol: 10mg

Keywords: Substitute kale with spinach or arugula for a milder flavor. Use feta or vegan cheese instead of goat cheese if desired. For added crunch, sprinkle nuts like walnuts or pecans over the top.