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Autumn Harvest Salad with Pomegranates Recipe

Autumn Harvest Salad with Pomegranates Recipe
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★★★★★

4.8 from 18 reviews

A vibrant and nutritious Autumn Harvest Salad that combines tender roasted delicata squash, hearty farro, tangy goat cheese, and juicy pomegranate arils, all tossed in a flavorful maple apple cider vinaigrette. Perfect for a seasonal lunch or side dish that celebrates fall’s best flavors.

Ingredients

Scale

Salad

  • 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, to taste
  • Pepper, to taste

Dressing

  • 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
  • Pinch of pepper

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the delicata squash.
  2. Roast delicata squash: Toss the sliced delicata squash with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder until evenly coated. Arrange the squash slices in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 15 minutes or until the squash is golden and tender. Remove from oven and set aside to cool slightly.
  3. Make the dressing: In a mason jar or small bowl, combine 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, pressed garlic clove, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, and a pinch of salt and pepper. Shake or whisk vigorously until all ingredients are well combined and emulsified.
  4. Assemble the salad: In a large mixing bowl, add the torn kale pieces, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils.
  5. Toss and serve: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly, ensuring everything is coated evenly with the dressing. Serve immediately or chill briefly to meld flavors.

Notes

  • You can substitute farro with quinoa or barley if preferred.
  • For a nuttier taste, toast the farro before cooking.
  • Adjust chili powder quantity in the squash and dressing to control the heat level.
  • Delicata squash skin is edible and becomes tender when roasted, so no need to peel.
  • If goat cheese is unavailable, feta cheese can be used as a substitute.
  • This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Keywords: autumn salad, roasted delicata squash, fall salad, kale salad, pomegranate salad, farro salad, goat cheese salad, healthy fall recipe

Find it online: https://leofoster.com/autumn-harvest-salad-with-pomegranates-recipe/