Name: Harvest Salad with Lemon Thyme Dressing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Modern
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 30 reviews

Meet your new obsession: Harvest Salad with Lemon Thyme Dressing. This vibrant, seasonal salad tumbles together velvety roasted sweet potatoes, crisp apples, toasted maple-glazed pecans, and creamy goat’s cheese over a lively base of arugula and kale—all laced with a herby, citrus-spiked vinaigrette you’ll want to drizzle on everything. Packed with color, crunch, and comfort, it ticks off every box: wholesome, easy, stunning, and dressed to impress for weeknights or festive feasts alike.

Harvest Salad with Lemon Thyme Dressing Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Harvest Salad with Lemon Thyme Dressing lies in its simplicity and how every ingredient brings its own flair—whether that’s a pop of color, a boost of flavor, or an irresistible texture. These thoughtfully chosen pieces come together to create a salad that’s both deeply satisfying and utterly craveworthy.

Arugula: Peppery and fresh, arugula forms a zippy green base that perks up every bite.
Kale (stems removed, chopped): Hearty and full of nutrients, kale gives the salad structure and a subtle earthiness.
Goat’s cheese: Creamy, tangy goat’s cheese melts into the warm veggies, adding depth and richness.
Sweet potato (cubed and roasted): Roasted until caramelized, sweet potatoes bring natural sweetness and gorgeous color.
Carrots (sliced and roasted): Roasted carrots become sweet and tender, balancing the greens’ bite.
Red apple (diced): Crisp apple offers juiciness and a lovely snap to simulate the feel of autumn in every bite.
Pecans: Toasted and glazed in maple syrup, these nuts add crunch and a delightful hint of sweetness.
Maple syrup: Provides subtle caramel notes both for the nuts and in the dressing.
Mint (torn): Fresh mint lifts up the flavors, adding brightness and a refreshing finish.
Dijon mustard: The base of the dressing, bringing bite and a touch of elegance.
Garlic (large clove, minced): A touch of sharpness that mingles beautifully with the zest of lemon.
Lemon (juiced and zested): The essential citrus highlight giving the dressing vibrancy and zing.
Apple cider vinegar: For balanced acidity—this ties the flavors together and awakens the palate.
Maple syrup or honey: Choose your favorite natural sweetener for the salad’s signature dressing.
Fresh thyme: Adds an aromatic warmth and earthy herby note to the vinaigrette.
Salt and pepper: To season everything just right—don’t skip this touch!
Olive oil: The foundation for a luscious, well-emulsified dressing.

How to Make Harvest Salad with Lemon Thyme Dressing

Step 1: Roast the Sweet Potatoes and Carrots

Start by preheating your oven to 400 degrees Fahrenheit. Spread your cubed sweet potatoes and sliced carrots onto a baking sheet lined with parchment or foil. Drizzle with a splash of olive oil and a pinch of salt and pepper. Roast for about 30 minutes or until the vegetables are fork-tender and caramelized at the edges—the secret to their irresistible flavor. Set them aside to cool to room temperature so they won’t wilt your greens later.

Step 2: Maple-Glaze the Pecans

While your veggies are roasting, grab a medium skillet and heat it over medium. Toss in the pecans and toast, stirring frequently, for 2 to 3 minutes until they smell nutty and are just turning a deeper golden brown. Remove from heat and immediately drizzle with 1 tablespoon maple syrup, tossing quickly so every nook and cranny is coated. Let them cool—these will harden into glossy little nuggets of sweet crunch.

Step 3: Prepare the Lemon Thyme Dressing

Now for the crown jewel: the Lemon Thyme Dressing. In a mason jar (or any lidded jar), combine Dijon mustard, minced garlic, the zest and juice of a lemon, apple cider vinegar, your preferred sweetener, chopped fresh thyme, salt, pepper, and olive oil. Screw on the lid and shake like you mean it! If you don’t have a mason jar, a small bowl and whisk work too. The result: a golden, herby vinaigrette with a bright citrus bouquet.

Step 4: Assemble the Salad

Time to bring it all together. Pile the arugula and kale into a large salad bowl. Add the cooled roasted veggies, diced red apple, maple-glazed pecans, and torn mint. Crumble goat’s cheese generously over the top. Pour over about half of your Lemon Thyme Dressing and toss gently so everything gets a shiny, even coating. Taste and add more dressing if you wish. This is the moment where raw, roasted, sweet, tangy, and herbal flavors all join forces—pure magic!

Step 5: Serve and Enjoy

Transfer your Harvest Salad with Lemon Thyme Dressing to a large platter or individual bowls. Top with an extra flourish of goat’s cheese, a scatter of mint, and a final drizzle of dressing if desired. You won’t believe how quickly this masterpiece disappears!

How to Serve Harvest Salad with Lemon Thyme Dressing

Garnishes

A finishing sprinkle of flaky sea salt or extra fresh thyme makes all the flavors pop, while adding a handful of pomegranate seeds or a swirl of extra maple syrup adds stand-out sparkle and color to your Harvest Salad with Lemon Thyme Dressing.

Side Dishes

This salad pairs delightfully with warm grainy breads, herby focaccia, or a bowl of hearty soup. If you’re making it for dinner, serve alongside roast chicken or a savory tart for a well-rounded meal that doesn’t overshadow the salad’s starring flavors.

Creative Ways to Present

For a festive touch, try serving Harvest Salad with Lemon Thyme Dressing in a shallow platter so all those colors and textures are on display or layer individual mason jar salads for easy lunch meal-prep. For parties, assemble the ingredients in separate bowls and let everyone build their own custom masterpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Harvest Salad with Lemon Thyme Dressing, store it in an airtight container in the fridge for up to two days. Keep the dressing on the side so the greens stay crisp. The sweet potatoes and carrots may soften, but the flavors meld in an even more delicious way overnight!

Freezing

While this salad’s fresh produce and cheese aren’t freezer-friendly, you can freeze roasted sweet potatoes and carrots for up to two months. Store them in a freezer-safe bag, then defrost and bring to room temperature before adding to your freshly tossed salad.

Reheating

Should you crave a warm salad twist, gently reheat the roasted sweet potatoes and carrots in a skillet or microwave until just warmed through before assembling. The contrast of warm veggies against crisp greens and cool dressing is especially cozy during chilly months.

FAQs

Can I use different greens in my Harvest Salad with Lemon Thyme Dressing?

Absolutely—mix and match with baby spinach, mixed spring lettuces, or even shredded Brussels sprouts. The idea is to use whatever fresh greens you love, but arugula and kale offer the perfect peppery and hearty combo in this recipe.

Is goat cheese necessary, or can I substitute?

Goat cheese adds incredible creaminess and tang, but feel free to use feta, blue cheese, or even a vegan cheese if you prefer. Each brings its own character while still complementing the other salad elements.

What’s the best way to prep ahead for a party?

You can roast the sweet potatoes and carrots, toast the pecans, and mix up the Lemon Thyme Dressing the day before. Store all components separately and assemble just before serving to keep everything fresh and vibrant.

How long does the Lemon Thyme Dressing last?

The dressing keeps well in the fridge for up to five days in a sealed jar. Just give it a good shake before using, as natural separation is normal with homemade vinaigrettes.

Can I make this salad nut-free?

Definitely! Swap the pecans for toasted pumpkin or sunflower seeds, or simply leave them out for a safe, nut-free version of this Harvest Salad with Lemon Thyme Dressing.

Final Thoughts

There’s a reason Harvest Salad with Lemon Thyme Dressing has found its way into my kitchen every fall and winter—it’s fresh yet comforting and endlessly customizable. If you’re looking to wow at your next meal, this is the salad to try. I hope you love every bold, herby, crunchy bite!