Autumn Harvest Salad w/ Pomegranate

| Curated Just for You | Test Kitchen Approved |

Serves: 4 | Prep. Time: 15 Minutes | Total Time: 30 Minutes

Ingredients

1- 2 bunches kale, center ribs removed and torn into small pieces

1 delicata squash, de-seeded and cut into half moons

1 cup cooked farro

4 oz soft goat cheese chevre (vegan substitute: Miyokos Vegan Mozzarella)

Arils from one pomegranate, about 1 cup

4 tbsp olive oil, divided

3/4 tsp chili powder, divided

2 tbsp apple cider vinegar

1 tbsp pure maple syrup

1 garlic clove, pressed or finely minced

1/4 tsp smoked paprika

salt & pepper, to taste

Directions

1. Preheat oven to 400°F

2. Toss delicata squash in 2 tbsp olive oil, salt, pepper and 1/2 tsp chili powder. Arrange in a single layer on a lined baking sheet and roast for about 15 minutes, or until golden and tender. Set aside.

3. Whisk together 2 tbsp olive oil, 1/4 tsp chili powder, apple cider vinegar, maple syrup, garlic clove, & tsp paprika.

4. 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.

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Recipe adapted from Fox & Briar

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