Autumn Harvest Salad with Pomegranates

I love this salad for its rich blend of textures and flavors—earthy kale, sweet and tender squash, nutty farro, creamy goat cheese, jewel-like pomegranate arils—all tied together with a maple-sweet, tangy apple-cider-vinegar dressing. It’s colourful, seasonal, and satisfying.

Why You’ll Love This Recipe

I find it’s the kind of salad that goes beyond “just a side.” The hearty grain and greens give it substance; the squash and pomegranate bring in fall and early-winter brightness; and the dressing gives a sweet-acid lift that makes each bite pop. I also like that it holds up well if I prepare it ahead and serve later.
For example, other recipes using kale + farro + pomegranate seeds are touted as perfect for the holiday table and make-ahead friendly. (Feasting At Home)

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 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
▢ ½ teaspoon chili powder
▢ salt
▢ pepper

For Dressing:
▢ 2 tablespoons olive oil
▢ 2 tablespoons apple cider vinegar
▢ 1 tablespoon pure maple syrup
▢ 1 garlic clove, pressed or finely minced
▢ ¼ teaspoon chili powder
▢ ¼ teaspoon smoked paprika
▢ pinch of salt and pepper

Directions

1. First, pre-heat the oven to around 425 °F (≈220 °C). While it’s warming, prepare the squash: remove seeds, slice into half-moon shapes, toss with about 2 tablespoons olive oil, the chili powder, salt and pepper. Spread the squash on a baking sheet and roast for about 20–25 minutes until tender and lightly caramelised.
2. While the squash roasts, cook the farro according to package instructions until tender but still chewy. Drain and allow it to cool slightly. (Tip: cooling helps when combining with greens so it doesn’t wilt everything.)
3. Prepare the kale: remove the center ribs, tear into bite-sized pieces (about 6-8 cups). Place kale in a large bowl. I like to drizzle a little olive oil and sprinkle a tiny bit of salt, then “massage” the kale (rub the leaves gently with my hands) so it softens and becomes less coarse. This step helps with texture and flavour.
4. In a small bowl or jar, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, pressed garlic, chili powder, smoked paprika, pinch salt and pepper.
5. Combine the salad: to the bowl with the massaged kale add the cooked farro, the roasted squash, the pomegranate arils (~1 cup), and crumble the goat cheese over. Pour in the dressing and toss gently but thoroughly, making sure everything gets coated.
6. Taste and adjust: add more salt, pepper or even a little more vinegar or maple syrup as needed, depending on your preference.
7. Serve immediately or chill briefly. If serving later, you might want to add the goat cheese or pomegranate arils just before serving so they stay fresh.

Servings and Timing

This recipe yields about 4–6 servings as a side salad (or about 3–4 larger portions as a main).

• Prep time: ~15 minutes (plus squash roasting)
• Cook/Roast time: ~20–25 minutes
• Total time: ~35–40 minutes

Variations

• Swap the delicata squash for butternut or acorn squash cubes if you prefer a different shape or flavour.
• Replace or add toasted nuts (pecans, walnuts, almonds) or seeds (pumpkin seeds) for extra crunch.
• Use feta instead of goat cheese, or omit cheese for a vegan version (you could add roasted chickpeas for protein).
• Add dried cranberries or cherries for an additional tart-sweet note.
• For more warmth and spice, increase the smoked paprika or add a pinch of cayenne.
• If farro isn’t available (or you need gluten-free), you could use quinoa, wild rice or millet instead.

Storage/Reheating

I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. Since the kale is hearty and the farro holds up well, this salad stays good for a couple of days.
When ready to serve leftovers, I like to give a quick toss and maybe add a splash more dressing if it’s dried out. It’s meant to be served cold or at room temperature—no reheating needed.

FAQs

How do I ensure the kale isn’t too tough or bitter?

I remove the thick ribs, then tear the leaves into small pieces, and massage them with a little olive oil and salt until they soften (they’ll darken slightly and feel more pliable). This helps reduce bitterness and makes it more pleasant to eat. Recipes for kale salads emphasise this step for better texture. (Cookie and Kate)

Can I cook farro ahead of time?

Yes — you absolutely can. Cooking the farro ahead (even the day before) helps speed up prep. Just cool it, store it in the fridge, then bring to room temperature or lightly warm before combining so it doesn’t chill the salad too much.

What’s the best way to deseed a pomegranate?

Cut the pomegranate in half, invert it over a bowl, and tap the rind with a wooden spoon so the arils fall out. Remove any white pith pieces. Try to extract about 1 cup of arils as noted.

Can I make this salad ahead of time for a dinner party?

Yes—this is one of its strengths. You can roast the squash, cook the farro and prep the kale ahead. Combine everything except the dressing and goat cheese, store the salad components separately, then just before serving toss with the dressing and add the cheese and pomegranate arils. This keeps textures fresh.

What if I don’t have smoked paprika for the dressing?

You can use regular paprika or increase the smoked flavour with a tiny pinch of chipotle powder or smoked sea salt—just adjust carefully because those have strong flavour.

Is this salad vegetarian?

Yes, as written it’s vegetarian. If you omit or swap the goat cheese for a plant-based alternative, it can also be vegan.

Do I have to roast the squash, or can I use it raw?

Roasting the squash gives it sweetness, caramelised flavour and tenderness—it complements the textures. Raw squash would be crunchy and very firm; that’s okay if you like it, but I prefer roasting for this dish.

How do I keep the goat cheese from getting too melted or lost?

I crumble the goat cheese after the salad has cooled somewhat and just before tossing (or after tossing) so it remains distinct in the salad rather than disappearing into the dressing.

Will the salad be soggy if I dress it early?

Because kale and farro are hearty, the salad holds up better than many greens. If you dress it early, the kale may soften further and the farro may absorb more dressing, so you might want to add a little extra dressing just before serving to refresh the flavour.

Conclusion

I find this Autumn Harvest Salad with Pomegranates to be one of my go-to dishes when I want something both nourishing and visually beautiful. It feels seasonal, it offers a balance of sweet, savory, crunchy and tender, and it works wonderfully as a side or light main. Whenever I make it, I love seeing the pomegranate arils glinting and the roasted squash adding warmth. I hope you enjoy making and sharing it as much as I do.

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