Autumn Harvest Salad with Pomegranates Recipe

If you’re craving a dish that captures the vibrant flavors and rich textures of the season, the Autumn Harvest Salad with Pomegranates is an absolute must-try. This salad beautifully combines tender kale, sweet roasted delicata squash, nutty farro, tangy goat cheese, and jewel-like pomegranate arils, all brought together by a subtly spiced, maple-infused dressing. Every bite bursts with freshness and warmth, making it a perfect centerpiece for any autumn meal or holiday gathering.

Ingredients You’ll Need

These ingredients may seem simple, but each one plays an essential role in the flavor and texture harmony of this salad. From the earthy kale to the bright pomegranate seeds, the combination is truly a celebration of fall’s best offerings.

• Kale (1-2 bunches): Choose fresh, sturdy leaves and remove the tough center ribs for a tender, chewable base.
• Delicata squash (1): Its natural sweetness roasts perfectly and adds a vibrant golden color when sliced into half moons.
• Cooked farro (1 cup): Adds a pleasantly chewy, nutty texture that boosts the salad’s heartiness.
• Soft goat cheese chevre (4 ounces): Its creamy tanginess balances the sweet and savory flavors beautifully.
• Pomegranate arils (about 1 cup): These ruby red seeds offer bursts of juicy tartness and a stunning visual contrast.
• Olive oil (2 tablespoons for roasting + 2 tablespoons for dressing): Essential for both roasting the squash and creating a luscious dressing.
• Chili powder (1/2 teaspoon for roasting + 1/4 teaspoon for dressing): Adds a gentle warmth that complements the sweetness without overpowering.
• Salt and pepper: Simple seasoning that enhances every ingredient’s natural flavor.
• Apple cider vinegar (2 tablespoons): Brings a bright tang that lightens the salad and rounds out the dressing.
• Pure maple syrup (1 tablespoon): Sweetens the dressing naturally, echoing the roasted squash’s flavor.
• Garlic clove (1, pressed or minced): Adds a subtle savory depth to the dressing.
• Smoked paprika (1/4 teaspoon): Infuses a hint of smokiness that elevates the entire salad experience.

How to Make Autumn Harvest Salad with Pomegranates

Step 1: Roast the Delicata Squash

Begin by preheating your oven to 400°F. Toss the delicata squash slices with 2 tablespoons olive oil, a pinch of salt and pepper, and 1/2 teaspoon chili powder. Spread these out in a single layer on a parchment-lined baking sheet. Roasting for about 15 minutes will yield tender, golden edges that add a beautifully caramelized sweetness to the salad.

Step 2: Prepare the Dressing

While the squash roasts, whisk together the dressing ingredients — olive oil, apple cider vinegar, pure maple syrup, minced garlic, chili powder, smoked paprika, and a pinch of salt and pepper. Using a mason jar makes it super simple to shake and combine everything until the dressing is perfectly emulsified and bursting with autumnal flavor.

Step 3: Assemble the Salad

In a large bowl, combine the torn kale leaves, roasted delicata squash, cooked farro, crumbled goat cheese, and the vibrant pomegranate arils. Pour your prepared dressing over the salad, then toss gently but thoroughly so each element is coated with that delicious, slightly sweet and smoky dressing.

How to Serve Autumn Harvest Salad with Pomegranates

Garnishes

Your Autumn Harvest Salad with Pomegranates deserves a finishing touch that highlights its freshness. Sprinkle a few extra pomegranate arils on top for sparkle, and add a few toasted pumpkin seeds or chopped toasted walnuts for added crunch and earthiness. A light drizzle of extra virgin olive oil right before serving will give it a lovely sheen.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled salmon for a wholesome dinner. It’s hearty enough to stand on its own as a vegetarian main course, but if you want to round out the meal, simple roasted root vegetables or a rustic grain bread with butter complement the flavors beautifully.

Creative Ways to Present

For a festive presentation, serve the Autumn Harvest Salad with Pomegranates in a large rustic wooden bowl for a family-style feel, or make individual servings in clear glass bowls to showcase the colorful layers. You could even arrange the salad on a large serving platter with pomegranate seeds and goat cheese dollops artistically scattered for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge. Because the kale can absorb dressing and become softer over time, it’s best eaten within 1-2 days for optimal taste and texture.

Freezing

This salad isn’t the best candidate for freezing since fresh ingredients like kale and pomegranate arils do not freeze well. For best results, enjoy it fresh or refrigerated within a couple of days.

Reheating

If you’d like to warm up leftovers, keep the squash and farro slightly heated, but add the fresh kale, pomegranate seeds, and goat cheese fresh to preserve their texture and flavor. Alternatively, enjoy it at room temperature for a quick and satisfying meal.

FAQs

Can I use a different type of squash?

Absolutely! While delicata squash is perfect for its texture and sweetness, feel free to substitute with butternut or acorn squash. Just make sure to adjust roasting time so it becomes tender but not mushy.

Is this salad gluten-free?

Farro is a wheat grain and contains gluten, so this salad is not gluten-free as written. To make it gluten-free, swap farro for quinoa or millet, which provide similar texture without gluten.

Can I prepare the dressing ahead of time?

Yes! The dressing can be made a day or two in advance and stored in the refrigerator. Give it a good shake or whisk before using, as the ingredients may separate over time.

What if I don’t have fresh pomegranates?

If fresh pomegranate arils aren’t available, frozen ones can be a good option. Just thaw them gently and drain excess juice to avoid watering down your salad. Alternatively, dried cranberries could add a nice tartness, though the texture and flavor will differ.

How can I make this salad more filling?

Adding extra cooked grains like farro or quinoa, roasted chickpeas, or even some toasted nuts can boost the protein and make this salad more substantial while maintaining its delicious autumn vibe.

Final Thoughts

The Autumn Harvest Salad with Pomegranates is one of those dishes that feels like a warm hug on a crisp fall day. Its balance of flavors, textures, and colors makes it not only a feast for the palate but also for the eyes. I can’t recommend enough giving this recipe a whirl – whether as a side dish or a vibrant vegetarian meal, it’s sure to win hearts and become a seasonal favorite in your kitchen.

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