Autumn Harvest Salad


1- 2 bunches kale center ribs removed and torn into small pieces (6-8 cups) (mizuna also works!)

Delicata squash de-seeded and cut into half moons

1 cup cooked farro

4 ounces soft goat cheese chevre

pomegranate seeds (about 1 cup)

2 tablespoons olive oil

1/2 teaspoon chili powder



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


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.