Autumn Harvest Salad with Pomegranates Recipe

Introduction

This Autumn Harvest Salad with Pomegranates is a vibrant and nutritious dish that perfectly captures the flavors of fall. Featuring roasted delicata squash, hearty kale, and sweet pomegranate arils, it’s a delightful combination of textures and tastes. The lemony dressing ties everything together for a refreshing meal or side.

Ingredients

• 1-2 bunches kale (center ribs removed and torn into small pieces, about 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 (for roasting squash)
• 1/2 teaspoon chili powder
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil (for dressing)
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 garlic clove (pressed or finely minced)
• 1/4 teaspoon chili powder (for dressing)
• 1/4 teaspoon smoked paprika
• Pinch of salt and pepper (for dressing)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the delicata squash slices with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder. Spread them in a single layer on a lined baking sheet.
3. Step 3: Roast the squash for about 15 minutes, or until golden and tender. Remove from the oven and set aside to cool slightly.
4. Step 4: Whisk together all the dressing ingredients: 2 tablespoons olive oil, apple cider vinegar, maple syrup, minced garlic, 1/4 teaspoon chili powder, smoked paprika, salt, and pepper. You can shake them vigorously in a mason jar until well combined.
5. Step 5: In a large bowl, combine the torn kale, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils.
6. Step 6: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly with the dressing.
7. Step 7: Serve immediately or let it sit for a few minutes to allow the flavors to meld.

Tips & Variations

• Massage the kale with a little olive oil and salt before tossing to soften its texture for a more tender salad.
• Substitute farro with quinoa or couscous to change up the grain base.
• Replace goat cheese with feta or blue cheese if you prefer a different flavor.
• Add toasted nuts, such as walnuts or pecans, for extra crunch and richness.
• Use honey in place of maple syrup for the dressing if preferred.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store for longer to prevent the kale from becoming soggy. When ready to eat, toss the salad with the dressing again. Leftover salad is best enjoyed cold or at room temperature; avoid microwaving as the goat cheese may melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the roasted squash and cooked farro ahead of time and store them separately. Keep the dressing and kale separate until just before serving to maintain freshness and texture.

What can I substitute for delicata squash?

Butternut squash or acorn squash are excellent substitutes. Roast them the same way, adjusting roasting time as needed until tender and caramelized.

Autumn Harvest Salad with Pomegranates Recipe

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★★★★★

4.6 from 51 reviews

A vibrant Autumn Harvest Salad featuring roasted delicata squash, hearty farro, tender kale, tangy goat cheese, and juicy pomegranate arils, all tossed in a smoky, slightly sweet apple cider vinegar dressing. This salad is perfect for celebrating fall flavors with a delightful balance of textures and tastes.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1–2 bunches kale (center ribs removed and torn into small pieces, about 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 (for roasting)
• 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 and pepper

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the delicata squash.
2. Roast Squash: Toss the sliced delicata squash with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder until evenly coated. Spread the pieces in a single layer on a lined baking sheet. Roast for about 15 minutes, or until the squash is golden and tender. Remove from the oven and set aside to cool slightly.
3. Prepare 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, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, and a pinch of salt and pepper. Shake or whisk vigorously until the dressing is fully emulsified.
4. Assemble Salad: In a large bowl, combine torn kale, roasted delicata squash, cooked farro, goat cheese crumbles, and pomegranate arils. Pour the dressing over the salad and toss thoroughly to ensure every ingredient is coated with the flavorful dressing.

Notes

• To soften the kale and reduce its bitterness, you can massage it gently with a bit of olive oil and salt before assembling the salad.
• Farro can be substituted with other whole grains like quinoa or barley if preferred.
• Delicata squash skin is edible when roasted, so no need to peel it.
• For a vegan version, replace goat cheese with a plant-based cheese or omit it entirely.
• Make sure the pomegranate arils are fresh for a juicy burst of flavor and color contrast.

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