Description
This Autumn Harvest Salad is a delicious celebration of seasonal produce, featuring roasted delicata squash, vibrant kale, nutty farro, tangy goat cheese, and jewel-like pomegranate arils. Tossed in a sweet and smoky maple apple cider vinaigrette, this hearty salad is perfect for chilly days and makes a flavorful, nutritious meal or side dish.
Ingredients
Salad
- 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 (chevre)
- Arils from one pomegranate (about 1 cup)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
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 and roast delicata squash: Preheat your oven to 400°F (200°C). Toss the sliced delicata squash with 2 tablespoons of olive oil, salt, pepper, and 1/2 teaspoon chili powder until evenly coated. Spread the squash slices in a single layer on a lined baking sheet. Roast in the oven for about 15 minutes, or until the squash is golden and tender. Remove from the oven and set aside to cool slightly.
- Prepare the dressing: In a mason jar or small bowl, combine the olive oil, apple cider vinegar, pure maple syrup, pressed garlic, chili powder, smoked paprika, and a pinch of salt and pepper. Shake or whisk vigorously until all ingredients are emulsified and well combined.
- Assemble the salad: In a large mixing bowl, add the torn kale, roasted delicata squash, cooked farro, crumbled goat cheese, and pomegranate arils. Pour the prepared dressing over the salad and toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Once tossed, serve the salad immediately or let it sit for a few minutes to allow the flavors to meld. Enjoy as a wholesome main dish or as a side to your favorite autumn meals.
Notes
- Cooking times do not include the time needed to cook the farro; plan accordingly.
- Farro can be cooked in advance and refrigerated to save time.
- Adjust seasoning of the dressing to your taste preference, adding more maple syrup for sweetness or more vinegar for tanginess.
- Kale can be massaged with a little olive oil before adding to the salad for a softer texture if desired.