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
Scale
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
