Folsom Lake College's Online Newspaper
by Amanda Carrillo
The fall season is upon us with shorter days and serener whether. This cozy Autumn Harvest Salad with Pomegranates is the go-to recipe for keeping your tastes buds wanting more. The squash, kale and pomegranate are the perfect autumn mix of orange, green, red with a drizzle of the homemade maple apple cider vinegar and topping it off with goat cheese.
1- 2 bunches kale, center ribs removed and torn into small pieces (6-8 cups) or a bag of kale.
1 Spaghetti squash or delicata squash, de-seeded and cut into half moons
4 ounces soft goat cheese (chevre)
Arils from one pomegranate (about 1 cup)
2 tablespoons olive oil. I didn’t have the olive oil on hand, so I use grapeseed oil as a replacement.
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
Preheat oven to 400 degrees
De-seed and cut into half-moons the delicata squash or spaghetti squash. Arrange in a single layer on a lined baking sheet. Then drizzle 2 tablespoons olive oil over the cut squash. Then sprinkle salt, pepper, and rosemary over the squash Roast for about 15 minutes, or until golden and tender. Set aside.
Whisk together all ingredients for dressing in a bowl (you can use a mason jar to shake them until combined)
This is where you can add more chili powder or smoked paprika in your dressing, depending on flavor.
In a large bowl, add kale, delicata squash, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
To add more protein to this dish you can add chicken or other grain quinoa, spelt, kamut ,sorghum, and farro by one cup.
FLC Main: FR-108