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Harvest salad topped with lemon thyme dressing and seasonal vegetables.

Harvest Salad with Lemon Thyme Dressing

A colorful autumn salad with roasted sweet potato, carrots, peppery greens, and a bright lemon-thyme dressing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

Salad Base

  • 4 cups Arugula
  • 1 cup Kale (stem removed and chopped)
  • ½ cup Goat cheese crumbled
  • 1 large Sweet potato (cubed and roasted)
  • 3 large Carrots (sliced and roasted)
  • ½ piece Red apple (diced)
  • ½ cup Pecans toasted and glazed

Dressing

  • 1 tbsp Maple syrup
  • 2 tsp Dijon mustard
  • 1 large Garlic clove (minced)
  • 1 piece Lemon (juiced and zested)
  • ¼ cup Apple cider vinegar
  • 1 tbsp Maple syrup or Honey
  • 1 ½ tbsp Fresh thyme (chopped)
  • ½ tsp Salt
  • 1 tsp Pepper
  • 1 cup Olive oil

Instructions
 

Preheat the oven and roast the vegetables

  • Preheat oven to 400°F (205°C). Spread the cubed sweet potato and sliced carrots in a single layer on a baking tray lined with parchment.
  • Toss the vegetables with a drizzle of olive oil (about 1–2 tbsp), a pinch of salt, and a grind of pepper before roasting.
  • Roast for about 30 minutes, turning once halfway through, until the edges are golden and the veg is tender when pierced with a fork.
  • Remove from the oven and allow to cool completely.

Toast and glaze the pecans

  • In a frying pan over medium heat, add 1/2 cup pecans and toast until fragrant and lightly browned, about 2–3 minutes.
  • Remove from heat and immediately add 1 tbsp maple syrup. Toss well to coat.
  • Let the pecans cool and crisp up on a sheet of parchment.

Make the Lemon Thyme Dressing

  • In a large mason jar (or a small bowl), add all dressing ingredients and shake vigorously until fully combined.
  • For a creamier texture, blend with a blender or immersion blender for 10–15 seconds.

Assemble the salad

  • In a large bowl, add arugula and kale.
  • Toss in the cooled roasted sweet potato and carrots, diced red apple, toasted glazed pecans, torn mint, and crumbled goat cheese.
  • Drizzle the Lemon Thyme Dressing over the salad and gently toss until evenly coated.
  • Serve immediately while roasted vegetables are still slightly warm.

Notes

Storing leftovers: Keep salad components separate in the refrigerator, and dress just before serving for best texture. Dressing keeps up to 7 days in the fridge.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 6g
Keyword Autumn Salad, Harvest Salad, Lemon Thyme Dressing, Roasted Vegetables, Seasonal Produce
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