Autumn Harvest Salad with Pomegranates Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the delicata squash.
- 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.
- 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.
- 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
