Autumn Harvest Salad with Pomegranates

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

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

1/2 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)

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika

pinch of salt and pepper

Directions

Preheat oven to 400°F

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.

Nutrition

• Calories: 369 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 13 mg
• Sodium: 168 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 13 g