Introduction

Oh, fall! Doesn’t the crisp air and changing leaves just make you want to cozy up with a warm, comforting meal? For me, that often means gathering around the table with loved ones, sharing stories, and digging into something delicious and seasonal. This Autumn Harvest Salad with Pomegranates is exactly that kind of recipe. It’s like a hug in a bowl, bursting with the beautiful flavors and colors of the season. And the best part? It’s surprisingly simple to whip up, making it perfect for a weeknight dinner or even to impress guests.

Why You’ll Love This Recipe

Fast: Most of the cooking time is hands-off roasting and simmering.
Easy: Simple steps that anyone can follow, even if you’re new to cooking.
Giftable: Imagine bringing a beautiful jar of this salad (minus the cheese) to a friend’s potluck – it’s a showstopper!
Crowd-pleasing: The combination of sweet, savory, and tangy flavors is a winner for all ages.

Ingredients

Gathering your ingredients is the first step to salad success! Here’s what you’ll need for this vibrant dish:

1 cup Pomegranate arils: These jewel-like seeds add a delightful burst of sweet-tart flavor and a gorgeous pop of color.
1 Delicata squash: This beautiful squash is so easy to work with – no peeling required! Its creamy texture and mild sweetness are perfect here.
1 Garlic clove: Just a touch of fresh garlic adds a subtle kick to our dressing.
1 bunch Kale: We’re talking hearty greens that hold up beautifully in salads. Think of it as the sturdy base for all our delicious toppings.
1 tablespoon Pure maple syrup: The real deal! This adds a touch of natural sweetness that balances the tangy dressing.
1 cup Cooked farro: This chewy, nutty grain is like the satisfying heart of the salad, making it a filling meal.
3/4 teaspoon Chili powder: Just enough to add a whisper of warmth and depth.
1/4 teaspoon Smoked paprika: This is my secret weapon for adding a smoky, slightly sweet flavor that’s just divine with squash.
1/4 teaspoon Black pepper: Freshly ground is always best for that little zing!
1/4 teaspoon Salt: To bring out all the wonderful flavors.
2 tablespoons Apple cider vinegar: Our tangy star in the dressing, giving everything a bright lift.
4 tablespoons Olive oil: Good quality olive oil is key for both roasting the squash and creating a luscious dressing.
4 ounces Soft goat cheese: This creamy, tangy cheese is the perfect creamy counterpoint to the roasted squash and vibrant arils.

How to Make It

Alright, let’s get our hands a little messy and create some magic in the kitchen!

Preheat your oven: First things first, get your oven nice and toasty to 400°F (200°C). This is where our squash will get beautifully tender and a little caramelized.
Prep the Delicata squash: Take your delicata squash, slice it in half lengthwise, and scoop out those seeds. No need to peel this one – just slice it into lovely 1/2-inch thick half-moons. Easy peasy!
Season the squash: In a medium bowl, give those squash slices a good toss with 1 tablespoon of olive oil, a pinch of salt, pepper, that chili powder, and the smoked paprika. Make sure each piece is nicely coated.
Roast to perfection: Spread the seasoned squash in a single layer on a baking sheet. Pop it into the preheated oven and let it roast for about 20-25 minutes. You’re looking for them to be tender and have those lovely little caramelized edges. The kitchen will start smelling amazing right about now!
Whip up the dressing: While your squash is doing its thing, let’s make our dressing. In a small bowl, grab a whisk and combine the apple cider vinegar, that touch of maple syrup, your minced garlic clove, and the remaining 3 tablespoons of olive oil. Give it a good whisk until it’s all beautifully emulsified. Season with a little more salt and pepper to your liking. Taste it – does it make you pucker a bit? That’s the sign of a good vinaigrette!
Get the kale ready: Time for our greens! Wash your kale thoroughly and remove those tough stems. Then, give it a good chop into bite-sized pieces. I like to get them small enough so they’re easy to eat in every forkful.
Assemble the harvest: In a large bowl (big enough to hold all this goodness!), combine the chopped kale, your cooked farro, those beautiful pomegranate arils, and the gorgeous roasted delicata squash.
Dress it up: Pour that lovely dressing you made over everything in the bowl. Gently toss everything together until all the ingredients are nicely coated.
The grand finale: Finally, crumble that soft goat cheese all over the top of your salad. It adds such a creamy, dreamy finish. Serve it up immediately and watch everyone’s eyes light up!

Substitutions & Additions

This recipe is fantastic as is, but it’s also super versatile! Don’t be afraid to play around and make it your own.

Squash Swap: No delicata squash? No problem! Butternut squash or acorn squash would also be delicious. Just be sure to peel them before cubing and roasting.
Grain Game: If you don’t have farro, cooked quinoa, brown rice, or even couscous would work wonderfully.
Nutty Crunch: For an extra layer of texture and flavor, try adding a handful of toasted pecans, walnuts, or pepitas (pumpkin seeds). They’re a natural fit for fall!
Cheese Choice: If goat cheese isn’t your favorite, feta cheese would offer a similar salty tang, or you could even go with a sprinkle of shaved Parmesan for a different vibe.
Add Protein: Make it a heartier meal by adding some grilled chicken, roasted chickpeas, or even some flaky salmon.

Tips for Success

A few little tricks can make this salad even more perfect:

Don’t crowd the pan: When roasting the squash, make sure it’s in a single layer on the baking sheet. If you overcrowd it, the squash will steam instead of roast, and you won’t get those lovely caramelized edges.
Prep Ahead Power: You can roast the squash, cook the farro, and even make the dressing a day in advance! Just store them separately in the refrigerator. Toss everything together just before serving. This makes weeknight dinners a breeze.
Massage Your Kale: For super tender kale, especially if you’re using a heartier variety, give it a good massage with a little bit of the dressing or olive oil before adding the other ingredients. It breaks down the tough fibers and makes it much more pleasant to eat raw.
Taste and Adjust: Always taste your dressing and your salad before serving. Does it need a little more salt? A touch more vinegar for tang? You’re the chef here!

How to Store It

Leftovers are a good thing, right? Here’s how to keep this delicious salad fresh:

This salad is best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. It’s important to note that the kale might soften over time, and the goat cheese can sometimes get a bit watery. I find that if you want to prep ahead but keep the textures as fresh as possible, store the dressing and the goat cheese separately and add them just before serving.

FAQs

Got questions? We’ve got answers!

Can I make this salad ahead of time? Yes, you can! Roast the squash, cook the farro, and make the dressing up to a day in advance. Store them separately in the fridge. Assemble and add the goat cheese just before serving for the best texture.
What kind of kale is best? Lacinato (or dinosaur) kale is fantastic because it has a slightly sweeter flavor and more tender leaves. However, regular curly kale works perfectly too, especially if you give it a good massage!
Can I omit the goat cheese? Absolutely! If you’re dairy-free or simply don’t have goat cheese on hand, you can skip it or try a sprinkle of toasted nuts or seeds for added texture.

Cozy Autumn Harvest Salad with Pomegranates

A vibrant and flavorful salad bursting with the colors and tastes of fall, featuring roasted delicata squash, farro, pomegranate arils, kale, and creamy goat cheese.

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Prep Time 20

Cook Time 25

Servings 4 servings

Equipment

Oven
Baking Sheet
Medium bowl
Small bowl
Whisk
Large bowl
Airtight container

Ingredients

Salad Components

1 cup Pomegranate arils
1 Delicata squash sliced in half lengthwise, seeds scooped out, and sliced into 1/2-inch thick half-moons
1 cup Cooked farro
1 bunch Kale tough stems removed, chopped into bite-sized pieces
4 ounces Soft goat cheese crumbled

Squash Seasoning

1 tablespoon Olive oil
0.25 teaspoon Salt
0.25 teaspoon Black pepper freshly ground
0.75 teaspoon Chili powder
0.25 teaspoon Smoked paprika

Dressing

2 tablespoons Apple cider vinegar
1 tablespoon Pure maple syrup
1 clove Garlic minced
3 tablespoons Olive oil
0.25 teaspoon Salt to taste
0.25 teaspoon Black pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Prep the delicata squash: slice it in half lengthwise, scoop out the seeds, and slice into 1/2-inch thick half-moons.
In a medium bowl, toss the squash slices with 1 tablespoon of olive oil, a pinch of salt, pepper, chili powder, and smoked paprika.
Spread the seasoned squash in a single layer on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
While the squash is roasting, make the dressing: whisk together apple cider vinegar, maple syrup, minced garlic, and the remaining 3 tablespoons of olive oil. Season with salt and pepper to taste.
Wash and chop the kale, removing tough stems.
In a large bowl, combine the chopped kale, cooked farro, pomegranate arils, and roasted delicata squash.
Pour the dressing over the salad ingredients and toss gently to coat.
Crumble goat cheese over the top of the salad and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best texture, store dressing and goat cheese separately and add just before serving.