Autumn Harvest Salad with Pomegranate
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Serves: 3 entree portions
 
Ingredients
Salad:
  • 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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Meanwhile, whisk together all ingredients for dressing or combine in a mason jar and shake well to combine.
  4. 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.
Notes
Recipe slightly adapted from Fox and Briar
Nutrition Information
Serving size: ⅓ recipe Calories: 512 Fat: 32.0 Carbohydrates: 47.0 Sugar: 14.3 Sodium: 659 Fiber: 7.7 Protein: 14.3 Cholesterol: 27
Recipe by Prevention RD at https://preventionrd.com/2017/10/autumn-harvest-salad-with-pomegranate/