Autumn Harvest Salad with Pomegranates
A vibrant Autumn Harvest Salad with Pomegranates enriched with kale, delicata squash, and a delicious dressing.
Equipment
- oven
- Baking Sheet
- Mason jar
- large bowl
Ingredients
Salad Base
- 2 bunches kale center ribs removed and torn into small pieces
- 1 medium delicata squash de-seeded and cut into half moons
- 1 cup cooked farro
- 4 ounces soft goat cheese chevre
- 1 cup pomegranate arils from one pomegranate
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- to taste salt
- to taste pepper
Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 clove garlic pressed or finely minced
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- pinch salt
- pinch pepper
Instructions
Preparation
- Preheat oven to 400°F.
- Toss delicata squash in 2 tablespoons olive oil, salt, pepper and chili powder, arrange in a single layer on a lined baking sheet. Roast for about 15 minutes, or until golden and tender. Set aside.
- Whisk together all ingredients for the dressing (I use a mason jar to shake them until combined).
- In a large bowl, add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
Notes
Cooking times don't include the time to cook farro.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 36gProtein: 13gFat: 22gSaturated Fat: 6gCholesterol: 13mgSodium: 168mgPotassium: 1102mgFiber: 3gSugar: 6gVitamin A: 15400IUVitamin C: 175mgCalcium: 282mgIron: 3.7mg
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