Autumn Harvest Salad with Pomegranates Recipe

Introduction

This Autumn Harvest Salad with Pomegranates is a vibrant, nutrient-packed dish perfect for celebrating the flavors of fall. Featuring roasted delicata squash, tender kale, and tangy goat cheese, it’s brightened up with sweet pomegranate arils and a smoky, maple-infused dressing.

Ingredients

• 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
• Pepper

For the 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. Step 1: Preheat the oven to 400°F (200°C). Toss the delicata squash with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder. Arrange in a single layer on a lined baking sheet.
2. Step 2: Roast the squash for about 15 minutes, or until golden and tender. Remove from the oven and set aside.
3. Step 3: While the squash roasts, whisk together all dressing ingredients—olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper—in a bowl or shake them in a mason jar until well combined.
4. Step 4: In a large bowl, combine the torn kale, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils.
5. Step 5: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
6. Step 6: Serve immediately or let the flavors meld for 10-15 minutes before serving.

Tips & Variations

• Massage the kale with a little olive oil and salt before assembling the salad to soften it and reduce bitterness.
• Substitute farro with quinoa or barley for a gluten-free or different grain option.
• Add toasted nuts, like pecans or walnuts, for extra crunch and flavor.
• Use feta cheese instead of goat cheese for a sharper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Reheat the roasted squash gently before mixing if desired, but it’s best enjoyed fresh or at room temperature.

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 dressing ahead of time. Store them separately and combine with the fresh kale, farro, goat cheese, and pomegranate just before serving to maintain freshness and texture.

What can I use if I don’t have delicata squash?

Butternut or acorn squash are great alternatives. Roast them similarly, though cooking times may vary slightly depending on the size of the pieces.

Autumn Harvest Salad with Pomegranates Recipe

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★★★★★

4.8 from 76 reviews

This Autumn Harvest Salad with Pomegranates combines tender roasted delicata squash, hearty farro, fresh kale, creamy goat cheese, and juicy pomegranate arils, all tossed in a flavorful, tangy dressing. Perfect for a nutritious and vibrant fall meal or side dish.

• Author: Hannah
• 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 (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 and pepper

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the delicata squash.
2. Roast Delicata Squash: In a bowl, toss the delicata squash slices with 2 tablespoons of olive oil, chili powder, salt, and pepper until evenly coated. Spread the squash in a single layer on a lined baking sheet. 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. Prepare Dressing: In a jar or small bowl, combine olive oil, apple cider vinegar, pure maple syrup, pressed garlic, chili powder, smoked paprika, salt, and pepper. Shake or whisk vigorously until well combined to create a balanced, flavorful dressing.
4. Assemble Salad: In a large mixing bowl, add the torn kale, roasted delicata squash, cooked farro, crumbled goat cheese, and pomegranate arils. Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the dressing.

Notes

• Cooking time for the farro is not included; plan accordingly as farro typically requires about 25-30 minutes to cook.
• For best texture, remove the center ribs from kale to reduce toughness before tearing.
• Feel free to substitute goat cheese with feta or another soft cheese if desired.
• This salad can be served warm or at room temperature, making it versatile for different occasions.

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