Description
A refreshing Autumn Harvest Salad featuring kale, delicata squash, farro, goat cheese, and pomegranates, perfect for a seasonal meal.
Ingredients
Scale
- 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
For 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 the 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 (using a mason jar to shake them until combined works well).
- In a large bowl, add kale, delicata squash, farro, goat cheese, and pomegranate arils.
- Pour the dressing over the salad and toss to fully coat everything in the dressing.
Notes
- Make sure to remove the center ribs from the kale for a better texture.
- Adjust seasoning to taste; you can add more vinegar or maple syrup based on your preference.
- This salad can be served warm or cold, making it versatile for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg