Description
This Harvest Salad with Lemon Thyme Dressing is a delightful mix of fresh greens, roasted vegetables, tangy goat cheese, crunchy pecans, and a zesty homemade dressing. It’s a perfect balance of flavors and textures for a satisfying meal.
Ingredients
Salad:
- 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
Lemon Thyme 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
- Preheat Oven: Preheat the oven to 400°F. Roast the sweet potato and carrots for 30 minutes or until soft. Allow to cool.
- Toast Pecans: In a pan over medium heat, toast pecans for 2-3 minutes. Add maple syrup, toss to coat, and set aside.
- Make Dressing: In a mason jar, combine mustard, garlic, lemon juice and zest, apple cider vinegar, maple syrup, thyme, salt, pepper, and olive oil. Shake well.
- Assemble Salad: In a large bowl, mix all salad ingredients, coat with dressing, and serve.
Notes
- You can customize this salad by adding grilled chicken or chickpeas for extra protein.
- Feel free to swap out ingredients based on your preferences or what’s in season.
- The homemade dressing can be stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Tossing, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
