Autumn Harvest Salad with Pomegranates

• Vegetarian

• Produce

  • 1 cup Arils from one pomegranate
  • 1 Delicata squash
  • 1 Garlic clove
  • 1 bunches Kale

• Condiments

  • 1 tbsp Maple syrup, pure

• Pasta & Grains

  • 1 cup Farro, cooked

• Baking & Spices

  • 3/4 tsp Chili powder
  • 1/4 tsp Paprika, smoked
  • 1 Pepper
  • 1 Salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 4 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese, soft

Found on foxandbriar.com

Description

Ingredients

• 1- 2 bunches kale, center ribs removed and torn into small pices (6-8 cups)
• 1 delicata squash, de-seeded and cut into half moons
• 1 cup cooked farro
• 4 ounces soft goat cheese (chevre)
• arils from one pomegranate (about 1 cup)
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• salt
• pepper
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 garlic clove, pressed or finely minced
• ¼ teaspoon chili powder
• ¼ teaspoon smoked paprika
• pinch of salt and pepper

Directions

• Preheat oven to 400 degrees
• Toss delicata squash in 2 tablespoons olive oil, salt, pepper and chili powder, 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 (I use a mason jar to shake them until combined)
• In a large bowl,add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.