Autumn Harvest Salad with Pomegranates
 
Prep time
Cook time
Total time
 
This Autumn Harvest Salad uses the beautiful produce available as the months start to get colder, such as delicata squash, kale, and pomegranates, as well as farro and goat cheese to make a hearty cold weather salad. Then it is all tossed together with a maple apple cider vinaigrette!
Author:
Serves: 4
Ingredients
  • 1- 2 bunches kale, center ribs removed and torn into small pices (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
  • 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
Instructions
  1. Preheat oven to 400 degrees
  2. 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.
  3. Whisk together all ingredients for dressing (I use a mason jar to shake them until combined)
  4. In a large bowl,add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
Notes
*cooking times doesn't include the time to cook farro
Recipe by Fox and Briar at https://www.foxandbriar.com/autumn-harvest-salad-with-pomegranates/