Autumn Harvest Salad with Pomegranates
Enjoy this vibrant Autumn Harvest Salad with Pomegranates featuring seasonal ingredients! Try this delightful recipe today!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1–2 bunches kale (center ribs removed and torn into small pieces)
- 1 delicata squash (de-seeded and cut into half moons)
- 1 cup cooked farro
- 4 ounces soft goat cheese (or plant-based alternative)
- arils from one pomegranate (about 1 cup)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- salt
- pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F.
- Toss sliced delicata squash in olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 15 minutes until golden and tender.
- In a bowl or mason jar, whisk together olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper to make the dressing.
- In a large bowl, combine kale, roasted squash, farro, goat cheese (or alternative), and pomegranate arils. Drizzle with dressing and toss gently to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 15mg