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
Scale
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.