If you’re longing for a vibrant dish that perfectly captures the cozy flavors of the season, you absolutely must try this Autumn Harvest Salad with Pomegranates Recipe. It’s a delightful celebration of textures and tastes—from the earthy richness of roasted delicata squash to the bright, jewel-like pops of pomegranate arils. Layered with tender kale, nutty farro, and creamy goat cheese, this salad feels like a warm hug on a plate, offering both comfort and brightness. Trust me, it’s the kind of recipe that will have you reaching for seconds and sharing the joy with everyone at your table.
Ingredients You’ll Need
This Autumn Harvest Salad with Pomegranates Recipe comes together with simple ingredients that each bring their own magic to the bowl. The kale provides a hearty, vitamin-packed base, while the roasted delicata squash adds a sweet, caramelized note. The farro lends a satisfying chew, and the pomegranate arils inject brilliant bursts of tart juiciness. Lastly, the goat cheese pulls it all together with a creamy tang that’s just irresistible.
- Kale (6-8 cups, center ribs removed and torn): Choose fresh, tender kale leaves for the best texture and flavor in your salad.
- Delicata squash (1, de-seeded and cut into half moons): This squash roasts quickly and adds a natural sweetness and soft texture.
- Cooked farro (1 cup): A nutty, chewy grain that provides wonderful bite and heartiness.
- Goat cheese (4 ounces, soft): Its creamy tang perfectly balances the sweetness and tartness in the salad.
- Pomegranate arils (from one pomegranate, about 1 cup): Fresh seeds bring jewel-like color and a refreshing burst of flavor.
- Olive oil (4 tablespoons, divided): Used for roasting the squash and making the dressing—adds richness and depth.
- Chili powder (1/2 teaspoon plus 1/4 teaspoon): Adds a mild, smoky warmth to both the squash and the dressing.
- Salt and pepper (to taste): Essential for seasoning and balancing all the flavors.
- Apple cider vinegar (2 tablespoons): Adds a bright acidity that livens up the dressing.
- Pure maple syrup (1 tablespoon): Sweetens the dressing naturally, complementing the squash and pomegranate.
- Garlic clove (1, pressed or minced): Gives the dressing a subtle savory depth.
- Smoked paprika (1/4 teaspoon): Introduces a lovely smoky note to the dressing.
- Fresh parsley (2 tablespoons, finely chopped): Used for garnish, adding a fresh herbal brightness.
How to Make Autumn Harvest Salad with Pomegranates Recipe
Step 1: Roast the delicata squash
Start by preheating your oven to 400°F. Toss the delicata squash slices with 2 tablespoons of olive oil, salt, pepper, and 1/2 teaspoon of chili powder to infuse them with a gentle spice. Spread the slices on a baking sheet in a single layer and roast for about 15 minutes, or until they are tender and lightly caramelized. This caramelization adds a subtle sweetness that pairs beautifully with the other salad ingredients.
Step 2: Whisk together the dressing
While the squash roasts, combine the remaining 2 tablespoons of olive oil, apple cider vinegar, maple syrup, pressed garlic, 1/4 teaspoon chili powder, smoked paprika, a pinch of salt, and some freshly ground pepper in a bowl or mason jar. Whisk or shake vigorously until the dressing is smooth and emulsified. This perfectly balanced dressing brings a sweet, smoky, and tangy element that ties the salad together.
Step 3: Assemble the salad
In a large mixing bowl, add torn kale pieces first, then the roasted delicata squash, cooked farro, goat cheese (crumbled or broken into chunks), and pomegranate arils. Drizzle the dressing over the top and toss gently with your hands or salad tongs until everything is evenly coated. This ensures every bite has a burst of flavor and a lovely mix of textures.
How to Serve Autumn Harvest Salad with Pomegranates Recipe
Garnishes
A sprinkle of finely chopped fresh parsley on top not only adds a vibrant green color but also a refreshing herbal note that lightens the richness of the goat cheese. For an extra crunch, consider adding toasted pumpkin seeds or walnuts just before serving—it’s a wonderful way to celebrate the autumn harvest theme.
Side Dishes
This salad is hearty enough to stand on its own but pairs beautifully with grilled chicken, roasted turkey, or even a savory quiche. Its bright and fresh flavors complement richer, protein-packed dishes, making it a versatile centerpiece or side for any meal.
Creative Ways to Present
For a stunning presentation, serve the salad in a large wooden bowl or on a rustic platter. You could also layer the ingredients in a clear glass bowl or mason jar for a picnic-friendly option. If you want to get fancy, arrange the pomegranate arils and squash slices on top in a decorative pattern to showcase those gorgeous autumn colors.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the kale may absorb some dressing and soften over time, so consider storing the dressing separately if you plan to enjoy leftovers later to keep the salad crisp.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Ingredients like kale and pomegranate don’t freeze well, and the texture of goat cheese and roasted squash may alter after thawing.
Reheating
If you want to reheat the roasted delicata squash portion, do so gently in a warm oven or microwave before adding it back to the salad. However, the assembled salad should be eaten cold or at room temperature to preserve the freshness and crunch.
FAQs
Can I use a different grain instead of farro?
Absolutely! Quinoa, brown rice, or barley are great substitutes that will add their own unique textures and flavors to the Autumn Harvest Salad with Pomegranates Recipe.
Is it possible to make this salad vegan?
Yes, simply omit the goat cheese or replace it with a plant-based alternative. You can also add roasted nuts or seeds for extra richness.
How do I properly prepare the kale for this salad?
Remove the tough center ribs from the kale leaves and tear them into small pieces. Massaging the kale gently with a bit of olive oil or salt before assembling can make it more tender and easier to enjoy.
Can I prepare any components ahead of time?
You can roast the delicata squash and cook the farro a day ahead. Store them separately in the refrigerator and assemble the salad just before serving for the freshest taste.
What if pomegranate arils are hard to find?
If fresh pomegranates aren’t available, frozen arils or dried cranberries can be a tasty alternative. Just adjust the quantity to balance sweetness and tartness in the salad.
Final Thoughts
This Autumn Harvest Salad with Pomegranates Recipe truly captures the spirit of the season in every bite. It’s vibrant, nourishing, and delightfully satisfying—a recipe that invites you to savor the flavors of fall while enjoying something light and fresh. I encourage you to give it a try soon; this salad promises to become one of your favorite autumn treats to share around the table with loved ones.
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Autumn Harvest Salad with Pomegranates Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Autumn Harvest Salad combines tender roasted delicata squash, hearty farro, flavorful kale, creamy goat cheese, and juicy pomegranate arils, all tossed in a tangy, spiced maple vinaigrette. Perfect for a nutritious and seasonal meal or side dish, this salad balances sweet, savory, and smoky flavors with crunchy and creamy textures.
Ingredients
Salad
- 1–2 bunches kale (center ribs removed and torn into small pieces, about 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 (for roasting squash)
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon chili powder (for roasting squash)
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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the delicata squash, which intensifies its natural sweetness and softens its texture.
- Roast the Squash: Toss the sliced delicata squash with 2 tablespoons of olive oil, salt, pepper, and 1/2 teaspoon chili powder until evenly coated. Spread the slices in a single layer on a baking sheet and roast in the preheated oven for about 15 minutes, or until tender and lightly caramelized.
- Prepare the Dressing: While the squash roasts, whisk together 2 tablespoons olive oil, apple cider vinegar, maple syrup, minced garlic, 1/4 teaspoon chili powder, smoked paprika, and a pinch of salt and pepper in a bowl or mason jar until well combined.
- Assemble the Salad: In a large mixing bowl, combine the torn kale, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils. Pour the dressing over the salad and toss gently but thoroughly to ensure everything is evenly coated with the dressing.
- Serve and Garnish: Sprinkle the finely chopped fresh parsley over the salad for a fresh herbal note. Serve immediately to enjoy the vibrant flavors and textures.
Notes
- To cook farro, simmer 1/3 cup dry farro in water or broth for about 25-30 minutes until tender if not using pre-cooked farro.
- Delicata squash skin is edible when roasted, making preparation easier.
- Adjust the chili powder amount to increase or reduce spice according to your preference.
- For a vegan version, substitute goat cheese with a plant-based cheese or omit entirely.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; kale may soften over time.
