1 delicata squash, de-seeded and cut into half moons
2 Tbsp olive oil
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
10 cups loosely packed kale and/or romaine
1 cup cooked farro
4 oz soft goat cheese
arils from one pomegranate (about 1 cup)
¼ cup walnuts
Dressing:
3 Tbsp olive oil
3 Tbsp apple cider vinegar
1½ Tbsp pure maple syrup
1 garlic clove, minced
¼ tsp chili powder
¼ tsp smoked paprika
⅛ tsp salt
black pepper, to taste
Instructions
Preheat oven to 400 degrees F.
In a large ziplock bag, toss the delicata squash in olive oil, chili powder, salt, and pepper, Arrange squash in a single layer on a parchment-lined baking sheet and roast for about 15 minutes, or until golden and tender.
Meanwhile, whisk together all ingredients for dressing or combine in a mason jar and shake well to combine.
In a large bowl, add kale/romaine, delicata squash, and farro; drizzle with dressing and toss to coat. Top with goat cheese, pomegranate arils, and walnuts.