Autumn Harvest Salad with Pomegranates Recipe
This Autumn Harvest Salad is a hearty and colorful cold-weather dish that celebrates the best of the fall season. Featuring tender roasted delicata squash, nutrient-packed kale, chewy farro, creamy goat cheese, and sweet-tart pomegranate arils, it is perfectly balanced with a maple apple cider vinaigrette that brings warmth and a hint of spice. Ideal for a wholesome dinner or a festive side dish, this salad is vibrant, nutritious, and full of autumnal flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad, Dinner
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 (chèvre)
- 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
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the sliced delicata squash with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder. Spread the squash in a single layer on a lined baking sheet. Roast for about 15 minutes or until golden and tender. Remove from the oven and set aside.
- Prepare Dressing: While the squash roasts, combine olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper in a jar or small bowl. Whisk or shake well to fully combine and emulsify the dressing.
- Assemble Salad: In a large bowl, add the torn kale, roasted delicata squash, cooked farro, crumbled goat cheese, and pomegranate arils.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Serve: Serve immediately or refrigerate briefly to let flavors meld before serving. Enjoy this vibrant, autumn-inspired salad warm or chilled.
Notes
- Cooking time does not include the time needed to cook the farro separately.
- Farro can be cooked ahead of time and refrigerated to speed up preparation.
- You can substitute the goat cheese with feta or blue cheese if preferred.
- Adjust chili powder and smoked paprika quantities according to your preferred spice level.
- If delicata squash is unavailable, acorn or butternut squash can be used as alternatives.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 369 kcal
- Sugar: 6 g
- Sodium: 168 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 13 mg
Keywords: Autumn salad, kale salad, delicata squash, pomegranate salad, farro salad, goat cheese salad, fall recipes, healthy salad
