Autumn Harvest Salad with Pomegranates Recipe

Ready to celebrate the flavors of the season? This Autumn Harvest Salad with Pomegranates is a delightful blend of textures and tastes that truly capture the spirit of fall. Tender roasted delicata squash, hearty farro, crisp kale, tangy goat cheese, and jewel-like pomegranate arils come together with a sweet and smoky maple apple cider vinaigrette. Every bite bursts with vibrant color and comforting warmth, making this salad a perfect centerpiece for any autumn meal or a nourishing, feel-good lunch you’ll want on repeat.

Ingredients You’ll Need

Don’t be fooled by the simplicity of this ingredient list—the components here work in harmony to create a balance of hearty, tangy, sweet, and smoky flavors. Each ingredient plays a key role in delivering the perfect texture and color contrast that makes this Autumn Harvest Salad with Pomegranates so irresistible.

• Kale: Use 1 to 2 bunches with the center ribs removed and torn into bite-sized pieces to provide a robust, leafy base packed with nutrients.
• Delicata squash: De-seeded and sliced into half moons, roasting brings out its natural sweetness and adds a tender texture.
• Cooked farro: About 1 cup adds a satisfying chew and nutty flavor that rounds out the salad.
• Soft goat cheese (chèvre): Four ounces melt into the salad and lend a tangy creaminess that contrasts beautifully with the sweet squash and pomegranate.
• Pomegranate arils: Fresh seeds from one pomegranate (about 1 cup) sprinkle a bright, juicy pop of color and flavor throughout.
• Olive oil: Used both for roasting the squash and in the dressing to tie everything together with richness.
• Chili powder, salt, and pepper: These add depth and a touch of warmth to brighten the salad’s flavor profile.
• Dressing ingredients: Apple cider vinegar, pure maple syrup, pressed garlic, smoked paprika, and a pinch of salt and pepper combine to create a perfectly balanced vinaigrette that’s at once sweet, tangy, and smoky.

How to Make Autumn Harvest Salad with Pomegranates

Step 1: Roast the Delicata Squash

Start by preheating your oven to 400°F. Toss the delicata squash slices with 2 tablespoons of olive oil, chili powder, salt, and pepper. Arrange them in a single layer on a lined baking sheet, then roast for about 15 minutes until they become tender and golden brown. Roasting unlocks the squash’s natural sweetness and gives it a delightful caramelized edge that adds warmth to the salad.

Step 2: Prepare the Dressing

Whisk together the olive oil, apple cider vinegar, maple syrup, pressed garlic, chili powder, smoked paprika, salt, and pepper. I love using a mason jar to shake all the ingredients vigorously, which makes the dressing emulsify quickly and keeps things simple. This dressing is the flavor magic behind the salad, marrying smoky, sweet, and tangy notes that elevate every bite.

Step 3: Assemble the Salad

Grab a large bowl and combine the torn kale, roasted delicata squash, cooked farro, crumbled goat cheese, and pomegranate arils. Pour the dressing over the salad and toss thoroughly so every ingredient is coated with those delicious flavors. The farro adds a chewy texture, while the goat cheese turns creamy pockets of tang, and the pomegranate seeds burst like little jewels with bright juiciness.

How to Serve Autumn Harvest Salad with Pomegranates

Garnishes

To add a little crunch and visual appeal, sprinkle some toasted pepitas or walnuts on top. A small handful of fresh herbs like parsley or thyme can also brighten the dish and give it a fresh finish. These little touches turn an already stunning Autumn Harvest Salad with Pomegranates into a feast for both the eyes and the palate.

Side Dishes

This salad stands beautifully on its own but pairs wonderfully with roasted chicken or grilled salmon for a satisfying main course. Alternatively, serve alongside crusty bread or a warm soup to create a comforting, seasonal meal perfect for cool evenings.

Creative Ways to Present

Try serving this salad in a hollowed-out pumpkin or a large squash bowl for an autumnal touch at your dinner table. For a more casual vibe, present it in mason jars for individual servings—making it perfect for potlucks or picnics where the colors and flavors will shine brightly through the glass.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad (without dressing) in an airtight container in the refrigerator to keep the kale crisp and the squash from becoming soggy. The dressing can be kept separately and added just before serving to maintain freshness.

Freezing

This salad is best enjoyed fresh, and freezing isn’t recommended due to the delicate nature of the greens and the fresh pomegranate arils, which lose their texture upon thawing.

Reheating

If you’d like to gently warm the roasted squash and farro before tossing the salad, do so carefully in the microwave or a skillet. Then combine with fresh kale, goat cheese, and pomegranate, adding dressing just before eating to keep everything vibrant and fresh.

FAQs

Can I substitute kale for another green in the Autumn Harvest Salad with Pomegranates?

Absolutely! While kale adds a hearty and slightly bitter note, you can use spinach or arugula if you prefer a milder or peppery green. Just be mindful that more delicate greens wilt faster, so dress those just before serving.

Is there a vegan alternative for the goat cheese?

Yes! You can swap the goat cheese for a vegan cheese alternative or add toasted nuts like almonds or walnuts to maintain that creamy, crunchy contrast without dairy.

How long does the salad stay fresh once dressed?

Once dressed, the salad is best eaten within a few hours to enjoy the kale’s crunch and the pop of the pomegranate seeds at their freshest. Keeping components separate and tossing just before serving is ideal.

Can I use butternut squash instead of delicata?

Definitely! Butternut squash works well too; just peel and cube it, then roast similarly. It has a slightly sweeter and denser texture, offering a lovely variation on the Autumn Harvest Salad with Pomegranates.

What makes the dressing in this salad so special?

The combination of maple syrup, apple cider vinegar, and smoked paprika creates a balance of sweet, tangy, and smoky flavors that perfectly complement the roasted squash and crisp greens. It’s simple yet elevates the whole salad into something truly memorable.

Final Thoughts

If you’re looking to capture the essence of fall in a salad, this Autumn Harvest Salad with Pomegranates is an absolute must-try. It’s hearty enough to be satisfying but fresh and vibrant in every bite. From the roasted delicata squash to the bright pomegranate arils and tangy goat cheese, this salad is a celebration of texture and flavor that feels like autumn on a plate. Give it a go and watch it quickly become one of your favorite seasonal dishes to share with friends and family.

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