Harvest Salad with Lemon Thyme Dressing Recipe
Introduction
This Harvest Salad with Lemon Thyme Dressing is a vibrant mix of roasted vegetables, fresh greens, and tangy goat cheese. Perfect for celebrating seasonal flavors, it combines sweet potatoes, carrots, pecans, and a zesty dressing for a refreshing, satisfying meal.
Ingredients
- 4 cups arugula
- 1 cup kale, stem removed and chopped
- 1/2 cup goat cheese
- 1 large sweet potato, cubed and roasted
- 3 large carrots, sliced and roasted
- 1/2 red apple, diced
- 1/2 cup pecans
- 1 tbsp maple syrup
- 1/3 cup mint, torn
For the Dressing:
- 2 tsp Dijon mustard
- 1 large garlic clove, minced
- 1 lemon, juiced and zested
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 1/2 tbsp fresh thyme
- 1/2 tsp salt
- 1 tsp pepper
- 1 cup olive oil
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the cubed sweet potato and sliced carrots on a baking sheet. Roast for 30 minutes, or until the vegetables are tender. Remove from the oven and allow to cool completely.
- Step 2: In a frying pan over medium heat, toast the pecans for 2–3 minutes until browned. Remove from heat and toss with 1 tablespoon of maple syrup to coat evenly. Set aside to cool.
- Step 3: In a large mason jar or small bowl, combine the Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup (or honey), fresh thyme, salt, pepper, and olive oil. Shake or whisk vigorously until the dressing is fully emulsified.
- Step 4: In a large bowl, add the arugula, chopped kale, roasted sweet potato and carrots, diced red apple, goat cheese, torn mint, and maple-coated pecans. Pour the dressing over the salad and toss gently to combine.
- Step 5: Serve immediately and enjoy the fresh, vibrant flavors of this seasonal salad.
Tips & Variations
- Substitute goat cheese with feta or blue cheese for a different flavor profile.
- Add avocado slices for extra creaminess.
- Use walnuts instead of pecans if preferred.
- For a vegan option, replace honey with maple syrup and omit the cheese.
- Try adding cooked quinoa or farro to make it more filling.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to maintain freshness and texture. Reheat the roasted vegetables gently if desired, but the salad is best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can roast the vegetables and toast the pecans ahead of time, but it’s best to mix everything and add the dressing right before serving to keep the greens crisp.
What can I use if I don’t have fresh thyme?
Dried thyme can be used as a substitute but use about one-third of the fresh amount since dried herbs are more potent. Or try fresh rosemary or oregano for a different, yet complementary, flavor.
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Harvest Salad with Lemon Thyme Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant Harvest Salad bursting with roasted sweet potatoes and carrots, fresh arugula and kale, tangy goat cheese, crisp apple, and maple-glazed toasted pecans, all tossed in a zesty lemon thyme dressing. This wholesome salad captures the essence of autumn flavors with a perfect balance of sweet, savory, and fresh ingredients, ideal for a nutritious lunch or a light dinner.
Ingredients
Salad
- 4 cups Arugula
- 1 cup Kale, stem removed and chopped
- 1/2 cup Goat cheese
- 1 large Sweet potato, cubed and roasted
- 3 large Carrots, sliced and roasted
- 1/2 Red apple, diced
- 1/2 cup Pecans
- 1 tbsp Maple syrup
- 1/3 cup Mint, torn
Dressing
- 2 tsp Dijon mustard
- 1 large Garlic clove, minced
- 1 Lemon, juiced and zested
- 1/4 cup Apple cider vinegar
- 1 tbsp Maple syrup or honey
- 1 1/2 tbsp Fresh thyme
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 cup Olive oil
Instructions
- Roast Vegetables: Preheat the oven to 400°F (200°C). Spread the cubed sweet potato and sliced carrots on a baking sheet and roast for 30 minutes or until the vegetables are tender and cooked through. Remove from the oven and allow to cool completely.
- Toast and Glaze Pecans: In a frying pan over medium heat, add 1/2 cup of pecans and toast them for 2-3 minutes until browned and fragrant. Remove from heat and immediately add 1 tablespoon of maple syrup. Toss the pecans well to coat them evenly in the syrup and set aside to cool.
- Prepare Dressing: In a large mason jar or container, combine the Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup (or honey), chopped fresh thyme, salt, and pepper. Pour in the olive oil, seal the jar, and shake vigorously until the dressing is fully emulsified and well combined.
- Assemble Salad: In a large bowl, combine the arugula, chopped kale, roasted sweet potato and carrots, diced apple, toasted maple-glazed pecans, goat cheese, and torn mint. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salad fresh, either as a light meal on its own or as a side dish to complement your favorite autumn entrée.
Notes
- Ensure the roasted vegetables have cooled before adding to the salad to prevent wilting the greens.
- You may substitute goat cheese with feta or any other soft cheese if preferred.
- For a nut-free version, omit pecans or replace with roasted pumpkin seeds.
- The dressing can be prepared ahead and stored in the refrigerator for up to 3 days.
- Adjust the sweetness of the dressing by adding more or less maple syrup or honey to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Harvest salad, roasted sweet potato salad, lemon thyme dressing, autumn salad, healthy salad, vegetarian salad, roasted vegetables, pecans, goat cheese
