Autumn Harvest Salad with Pomegranates — A Colorful, Cozy & Flavorful Fall Dish

Adam

Autumn Harvest Salad with Pomegranates — A Colorful, Cozy & Flavorful Fall Dish

When fall arrives, it brings more than just cooler weather — it brings comfort, color, and cozy flavors. 🍁 This Autumn Harvest Salad with Pomegranates captures the season perfectly with a medley of roasted delicata squash, hearty farro, earthy kale, and sweet-tart pomegranate arils. Topped with creamy goat cheese and tossed in a maple-apple cider vinaigrette, this salad is an explosion of taste and texture in every bite. It’s hearty enough to serve as a main course yet light enough to pair with roasted chicken or soup. The combination of warm roasted squash, chewy farro, and juicy pomegranate seeds makes this dish as stunning on the plate as it is delicious to eat. If autumn had a flavor, it would taste exactly like this salad — sweet, savory, nutty, and bright.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

🥬 Salad Base

1 bunch of kale stems removed and chopped
1 delicata squash sliced into half-moons (remove seeds)
1 cup cooked farro
1 cup pomegranate arils from 1 large pomegranate

🧀 Toppings

4 oz soft goat cheese crumbled
Salt and pepper to taste

🍯 Maple Vinaigrette

4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 garlic clove minced
¾ tsp chili powder
¼ tsp smoked paprika
Pinch of salt and black pepper

Equipment

Baking sheet
Parchment paper
Large salad bowl
Small bowl or jar for dressing
Whisk or fork
Knife and cutting board
Mixing spoon or spatula
Medium pot for cooking farro

Method

Step 1 – Prepare the Farro

Cook farro according to package instructions until tender but still chewy (usually about 25–30 minutes). Drain any excess water and let it cool slightly.

Step 2 – Roast the Squash

Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Slice the delicata squash into ½-inch half-moons, drizzle with 1 tbsp olive oil, and season with salt, pepper, smoked paprika, and chili powder.
Roast for 20–25 minutes, flipping halfway through, until golden and caramelized.

Step 3 – Massage the Kale

Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Using clean hands, massage the leaves for 1–2 minutes until tender and dark green. This softens the texture and enhances flavor.

Step 4 – Make the Dressing

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper.
Whisk until emulsified and smooth. Adjust seasoning to taste — add a little more maple syrup for sweetness or vinegar for tang.

Step 5 – Assemble the Salad

To the bowl of kale, add roasted squash, cooked farro, and pomegranate arils. Pour the dressing over the top and toss gently to coat everything evenly.

Step 6 – Add Final Touches

Top with crumbled goat cheese and an extra drizzle of olive oil if desired. Sprinkle with a touch of salt and pepper, and serve immediately or slightly chilled.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 2 days (keep goat cheese separate until serving).

Reheating: Enjoy chilled or let it come to room temperature — this salad is best served slightly cool.

Tip: If making ahead, store kale, farro, and squash separately from the dressing to keep textures fresh.

🥄 Variations

Nutty Crunch: Add toasted walnuts or pecans for extra crunch and richness.

Vegan Option: Use a plant-based cheese or omit goat cheese altogether.

Sweet Potato Swap: Replace delicata squash with roasted sweet potato cubes for a deeper sweetness.

Grain-Free Version: Substitute quinoa or wild rice for the farro, or skip grains for a lighter salad.

Citrus Twist: Add orange slices or zest to the dressing for a brighter note.

Protein Boost: Top with grilled chicken, tofu, or roasted chickpeas for a heartier meal.

Autumn Spice: Add a pinch of ground cinnamon or nutmeg to the squash before roasting for extra warmth.

❓ 10 FAQs

1. Can I use another type of squash?
Yes — butternut or acorn squash both work beautifully in place of delicata.

2. Can I make it gluten-free?
Absolutely — replace farro with quinoa or brown rice.

3. How do I keep the kale from being tough?
Massage it with olive oil and salt for a couple of minutes before adding the dressing.

4. What can I use instead of goat cheese?
Feta, ricotta salata, or even shredded Parmesan are excellent alternatives.

5. Can I use spinach or arugula instead of kale?
Yes, though kale holds up better when dressed ahead of time.

6. Is it okay to use pre-cooked farro?
Definitely — it saves time and works just as well.

7. Can I make it ahead?
Yes, just assemble everything except the dressing and cheese; toss right before serving.

8. Is it served warm or cold?
It can be enjoyed warm, room temperature, or chilled — it’s delicious any way.

9. How do I remove pomegranate seeds easily?
Slice the fruit in half and tap the back gently with a wooden spoon over a bowl — the seeds will fall right out.

10. What dishes pair best with this salad?
It’s perfect with roast chicken, salmon, grilled shrimp, or as a side for Thanksgiving dinner.

🏁 Conclusion

This Autumn Harvest Salad with Pomegranates is everything you want in a fall dish — earthy, sweet, tangy, and textured to perfection. 🍁🥗

The roasted squash brings cozy warmth, the kale adds a hearty bite, the pomegranate arils burst with sweetness, and the creamy goat cheese ties it all together. The maple vinaigrette gives a delicate sweetness that makes each ingredient shine.

It’s colorful, nourishing, and beautiful enough for a holiday table yet easy enough for a weekday dinner. This salad celebrates the best of fall — simple, seasonal, and simply irresistible.