“This Autumn Harvest Salad uses the beautiful produce available as the months start to get colder, such as delicata squash, kale, and pomegranates.” – www.foxandbriar.com
Servi
ng Size: 4
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
For Dressing:
-
- 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:
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Preheat oven to 400°F
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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.
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Whisk together all ingredients for dressing (I use a mason jar to shake them until combined)
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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.
Recipe and Photo credit: www.foxandbriar.com
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