Name: Harvest Salad with Lemon Thyme Dressing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups Arugula; 1 cup Kale, stems 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; 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

Jump to Recipe·5.3 from 24 reviews

If you’re ready to celebrate the very best of the season on your plate, look no further than this Harvest Salad with Lemon Thyme Dressing. Imagine crisp greens and roasted root vegetables mingling with creamy goat cheese, candied pecans, fresh apples, and a zesty, fragrant lemon thyme vinaigrette—it’s a dish that feels both vibrant and comforting in every bite. Whether you’re entertaining friends or cozying up for a relaxed dinner, this gorgeous salad brings together fall flavors in the most delightful way.

Harvest Salad with Lemon Thyme Dressing Recipe - Recipe Image

Ingredients You’ll Need

Creating this Harvest Salad with Lemon Thyme Dressing is easier than you might think. Each ingredient adds a distinct taste, texture, or pop of color—making every forkful a little celebration of the season’s bounty.

Arugula: Brings a peppery bite that brightens up every mouthful.
Kale: Adds crunch and robust earthiness, plus hearty nutrition.
Goat cheese: Lends creamy tang and a slight decadence to balance the greens.
Sweet potato: Cube and roast for sweet, caramelized flavor and soft texture.
Carrots: Roasted alongside the sweet potatoes, these add vivid color and natural sweetness.
Red apple: Diced for juicy, crisp freshness and a pop of tartness.
Pecans: Toasted and lightly candied with maple syrup for a perfect sweet crunch.
Maple syrup: Used to candy the pecans and subtly sweeten the dressing.
Fresh mint: Torn for a burst of cooling, herbal flavor amid the autumn notes.
Dijon mustard: The secret to a punchy, balanced dressing.
Garlic: Minced for gentle heat and savory depth in the vinaigrette.
Lemon: Juice and zest provide the dressing’s signature zing.
Apple cider vinegar: Adds gentle tartness and a fruity note in the dressing.
Maple syrup or Honey: Either works to lend a mellow sweetness to the dressing.
Fresh thyme: Chopped finely for an aromatic and woodsy touch in the lemon thyme dressing.
Salt and pepper: Essential flavor basics to tie everything together.
Olive oil: Creates a silky, luscious texture for the vinaigrette to coat every ingredient.

How to Make Harvest Salad with Lemon Thyme Dressing

Step 1: Roast the Sweet Potatoes and Carrots

Preheat your oven to 400F. Line a baking sheet with parchment or foil, then spread your cubed sweet potatoes and sliced carrots out in a single layer. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Roast for about 30 minutes, flipping halfway through, until the veggies are tender and beautifully caramelized. Let them cool completely—this helps them hold their shape and flavor in the salad.

Step 2: Candy the Pecans

While your veggies roast, heat a frying pan over medium heat. Add the pecans and toast them for 2 to 3 minutes, keeping an eye on them so they don’t burn. When they start to smell nutty and turn golden, pour over a tablespoon of maple syrup and stir to coat evenly. Let them cool on a plate; they’ll get wonderfully glossy and crunchy.

Step 3: Make the Lemon Thyme Dressing

Into a large mason jar (or any lidded jar you have on hand), add Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup or honey, chopped fresh thyme, salt, pepper, and olive oil. Tighten the lid and shake—a good dance in the jar will turn it thick, silky, and aromatic. You want everything fully combined so that every bite sings with fresh, lemony flavor.

Step 4: Assemble the Harvest Salad with Lemon Thyme Dressing

In your biggest salad bowl, add the arugula and chopped kale first, then scatter on the roasted vegetables. Sprinkle with diced apples, crumbled goat cheese, maple pecans, and fresh torn mint. Pour the Lemon Thyme Dressing over just before serving, and toss gently to coat every leaf and bite. This is a true showstopper—vivid, hearty, and bursting with autumnal charm.

How to Serve Harvest Salad with Lemon Thyme Dressing

Garnishes

A final flourish can take your Harvest Salad with Lemon Thyme Dressing from great to unforgettable. Try a few extra mint leaves or a scattering of lemon zest over the top for brightness and visual appeal. If you want extra crunch, a handful of pomegranate seeds can add beautiful color and tang.

Side Dishes

This salad shines as a main or a side. Pair it with crusty whole-grain bread, a creamy butternut squash soup, or roasted chicken for a heartier meal. The variety of textures and flavors means it plays nicely alongside both vegetarian and meaty favorites.

Creative Ways to Present

For a party, try plating the salad on a big platter so guests can admire all the colors before serving. You can also build cute individual jars for picnics or lunchboxes—just layer the dressing at the bottom and fill with the salad ingredients. When ready to eat, shake the jar and enjoy Harvest Salad with Lemon Thyme Dressing on the go!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate in airtight containers in the fridge. The greens stay crisp this way, and you can easily refresh the salad for lunch or a quick dinner the next day. The pecans may soften a bit but still taste delicious.

Freezing

This salad isn’t well-suited to freezing, as the fresh greens and apple don’t hold up to freezing and thawing. However, you can freeze extra roasted sweet potatoes and carrots, as well as the Lemon Thyme Dressing (just shake again when thawed to re-emulsify).

Reheating

There’s no need to reheat the salad; it’s best enjoyed chilled or at room temperature. If you prefer your roasted vegetables warm, gently reheat them in the oven or a skillet before tossing into the salad for a cozy twist.

FAQs

Can I substitute any greens for the arugula and kale?

Absolutely! Spinach or mixed spring greens work wonderfully if you’re not a fan of arugula’s pepperiness or kale’s heartiness. Just aim for greens with enough structure to hold up to the Lemon Thyme Dressing and toppings.

Is it possible to make the Lemon Thyme Dressing in advance?

Yes, you can whip up the Lemon Thyme Dressing a few days in advance. Store it in a sealed jar in the fridge and shake well before each use; the flavors mellow and mingle beautifully over time.

What can I use instead of goat cheese?

If goat cheese isn’t your thing, feta is a great substitute for salty creaminess, or use crumbled blue cheese for a bold flavor. For a dairy-free option, try chunks of avocado.

How do I make this salad nut-free?

Swap the maple candied pecans for roasted sunflower or pumpkin seeds. They’ll provide crunch and toasty flavor without any allergens.

Does the Harvest Salad with Lemon Thyme Dressing work for meal prep?

Definitely! Just keep the salad components and dressing separate until you’re ready to eat. Layer your salad in jars with the dressing on the bottom for a convenient, shake-and-eat lunch.

Final Thoughts

If you’re craving a dish that feels as special as a crisp autumn afternoon, give this Harvest Salad with Lemon Thyme Dressing a try. It brings a festival of color, flavor, and comfort right to your table—and just might become your new go-to seasonal salad. Invite friends, share, and enjoy every happy, nourishing bite!