Autumn Harvest Salad with Pomegranates
This Autumn Harvest Salad with Pomegranates is a vibrant celebration of fall flavors and colors, perfect for any occasion. Featuring roasted delicata squash, nutrient-rich kale, and bright pomegranate arils, this salad is a feast for the eyes and the palate. Tossed in a delightful maple apple cider vinaigrette, it balances sweet and savory notes beautifully. This dish is not only quick to prepare—ready in just 30 minutes—but also versatile enough for meal prep or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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
- 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 chili powder
- 1/4 teaspoon smoked paprika
- pinch of salt and pepper
Instructions
- Preheat oven to 400°F. Toss delicata squash with olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 20 minutes until tender and golden.
- While the squash roasts, prepare the dressing by combining olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper in a mason jar. Shake until well mixed.
- In a large bowl, combine torn kale leaves with roasted squash, cooked farro, goat cheese crumbles (or alternative), and pomegranate arils. Drizzle with dressing and toss gently to combine.
Nutrition
- Serving Size: 1 salad bowl (280g)
- Calories: 350
- Sugar: 12g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 5mg