Autumn Harvest Salad with Pomegranates
Enjoy this vibrant Autumn Harvest Salad with Pomegranates featuring fresh ingredients and a delicious dressing—perfect for any meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- 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
- arils from one pomegranate (about 1 cup)
- 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 chili powder
- 1/4 teaspoon smoked paprika
- pinch of salt and pepper
Instructions
- Preheat your oven to 400°F.
- Toss sliced delicata squash with olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for about 15 minutes until golden.
- In a mason jar, combine olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper. Shake well to mix.
- In a large bowl, combine torn kale leaves, roasted squash, cooked farro, and pomegranate arils.
- Drizzle the dressing over the salad and toss everything together until evenly coated.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg