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Autumn Harvest Salad with Pomegranates

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Ingredients

Scale
  • 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
  • 1/2 teaspoon chili powder
  • salt
  • pepper
  • 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

Instructions

  1. Preheat oven to 400°F
  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.

Find it online: https://www.rapidrecipes.blog/autumn-harvest-salad-pomegranates/