Fall Recipe: Autumn Harvest Salad With Pomegranates

Updated: Jan 1, 2021

Ingredients:

  • 1- 2 bunches kale center ribs removed and torn into small pieces (6-8 cups)

  • 1 squash de-seeded and cubed

  • 1 cup cooked farro or quinoa

  • arils from one pomegranate about 1 cup

  • 2 tablespoons olive oil

  • 1/2 teaspoon chili powder

  • salt

  • pepper


For Dressing:

  • 1 tablespoon olive oil (optional)

  • 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:

  • Preheat oven to 400°F

  • Toss the cubed squash in 1 tablespoon of olive oil, salt, pepper, and chili powder, then arrange in a single layer on a lined baking sheet.

  • Roast for about 15 minutes, or until golden and tender. Set aside.

  • Whisk together all ingredients for dressing.

  • In a large bowl, combine kale, squash, farro (or quinoa) and pomegranate arils.

  • Pour dressing over and toss to coat evenly.

-Enjoy


Recipe adapted from foxandbriar.com


3 views0 comments

Recent Posts

See All