Autumn Harvest Salad with Pomegranates
Indulge in the vibrant flavors of fall with this Autumn Harvest Salad with Pomegranates. Featuring crisp kale, sweet pomegranate arils, and roasted delicata squash, this salad is a celebration of seasonal produce. Tossed with a tangy maple apple cider vinaigrette, it provides a delightful balance of textures and tastes that will brighten any meal. Perfect as a light lunch or an impressive side for gatherings, this dish bursts with nutrition and color, ensuring it’s not only delicious but also visually stunning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 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
- 1 cup pomegranate arils
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- Salt
- Pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F.
- Toss delicata squash slices in olive oil, salt, pepper, and chili powder. Arrange on a baking sheet and roast for 15 minutes until golden and tender.
- In a mixing bowl or mason jar, whisk together olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper to create the dressing.
- In a large bowl, combine torn kale, roasted delicata squash, cooked farro, and pomegranate arils. Drizzle with dressing and toss to coat evenly.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg