Description
A wholesome autumn salad featuring roasted delicata squash, kale, and pomegranate arils, topped with a tangy dressing.
Ingredients
Scale
- 1–2 bunches kale, center ribs removed, 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 (chevre)
- 1 cup pomegranate arils (from about 1 pomegranate)
- 2 tbsp olive oil
- 1/2 tsp chili powder
- Salt & pepper, to taste
- 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 & pepper
Instructions
- Preheat oven to 400°F (200°C). Toss delicata squash with 2 tbsp olive oil, salt, pepper, and chili powder. Spread in a single layer on a lined baking sheet. Roast for 15 minutes, or until golden and tender. Set aside.
- Combine all dressing ingredients in a jar or small bowl. Shake or whisk until fully combined.
- In a large bowl, add kale, roasted squash, cooked farro, goat cheese, and pomegranate arils. Pour dressing over and toss until everything is evenly coated.
Notes
- Cooking time for the farro is not included in the 15-minute squash roast time.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 6 g
- Sodium: 168 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 13 mg
Keywords: Autumn Harvest Salad, Pomegranates, Salad Recipe