Autumn Harvest Salad with Pomegranates
A hearty, colorful salad featuring kale, roasted delicata squash, nutty farro, creamy goat cheese, and pomegranate arils, all tossed in a maple-apple-cider dressing — the perfect balance of sweet, savory, and seasonal flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Roasted and Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 oz soft goat cheese (chèvre)
Arils from 1 pomegranate (about 1 cup)
2 Tbsp olive oil
1/2 tsp chili powder
Salt and pepper, to taste
For Dressing:
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp pure maple syrup
1 garlic clove, pressed or finely minced
1/4 tsp chili powder
1/4 tsp smoked paprika
Pinch of salt and pepper
Instructions
- Preheat oven to 425°F (220°C). Toss sliced squash with olive oil, chili powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and caramelized.
- While roasting, cook farro according to package directions until tender. Drain and let cool slightly.
- Prepare kale: remove ribs, tear into small pieces, and place in a large bowl. Drizzle lightly with olive oil and a pinch of salt, then massage for 1–2 minutes until softened.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper.
- Combine salad: add farro, roasted squash, pomegranate arils, and crumbled goat cheese to the kale. Pour in dressing and toss gently to coat evenly.
- Taste and adjust seasoning with salt, pepper, or additional vinegar/maple syrup as desired.
- Serve immediately or refrigerate briefly. For best presentation, add goat cheese and pomegranate arils just before serving.
Notes
Swap delicata squash for butternut or acorn squash.
Add toasted nuts or seeds for extra crunch.
Use feta instead of goat cheese, or omit cheese for a vegan version.
Substitute farro with quinoa, millet, or wild rice for a gluten-free option.
Salad holds well for up to 3 days — just add extra dressing before serving to refresh.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Find it online: https://justsosavory.com/autumn-harvest-salad-with-pomegranates/
