Fall Recipe: Autumn Harvest Salad With Pomegranates

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