This colorful harvest salad is a true celebration of fall, with a balance of sweet, savory, and tangy flavors. The roasted sweet potatoes add warmth, while crunchy apples and dried cranberries bring natural sweetness. The lemon thyme dressing provides a bright, herby finish that’s both light and satisfying. Serve it as a side dish for a holiday meal or as a healthy, delicious lunch.

Necessary Kitchen Equipment

Baking sheet
Parchment paper
Large salad bowl
Cutting board and knife
Whisk or small jar (for dressing)
Tongs

Overview of Ingredients

Sweet Potatoes – Roasted to golden perfection, adding warmth and sweetness.
Greens – A mix of kale, spinach, or arugula for a hearty, nutrient-rich base.
Apples – Crisp, juicy apples like Honeycrisp or Gala work best.
Dried Cranberries – For a burst of tangy sweetness.
Pecans or Walnuts – Toasted for extra crunch and a nutty flavor.
Goat Cheese or Feta (optional) – Adds creaminess and tang.
Lemon Zest & Fresh Thyme – For a bright, aromatic dressing.
Olive Oil & Maple Syrup – Key components of the dressing that balance acidity with sweetness.

Step-by-Step Instructions

Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender. Let cool slightly.
Prepare the Lemon Thyme Dressing
In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, salt, and pepper. Shake or whisk until well combined. Adjust seasoning to taste.
Assemble the Salad
In a large salad bowl, combine the mixed greens, roasted sweet potatoes, sliced apples, dried cranberries, and toasted pecans. If using, crumble the goat cheese or feta over the top.
Dress the Salad
Drizzle the lemon thyme dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately for the best flavor.

Recipe Tips

Use Sturdy Greens: If using kale, massage it with a bit of olive oil and salt to tenderize it.
Make it a Main Course: Add roasted chicken, quinoa, or chickpeas for extra protein.
Prep Ahead: Roast the sweet potatoes and make the dressing ahead of time for easy assembly later.
Add More Fall Flavors: Sprinkle some pomegranate seeds or roasted butternut squash for a festive touch.

What to Serve with This Salad

This harvest salad pairs wonderfully with roasted chicken, grilled salmon, or a cozy bowl of butternut squash soup. It’s also an excellent side dish for Thanksgiving or other holiday meals, complementing roasted turkey or a hearty grain dish like wild rice pilaf.

Frequently Asked Questions

Q: Can I make this salad vegan?
A: Yes, simply omit the goat cheese or use a dairy-free alternative. The salad is naturally vegan without the cheese.

Q: How do I store leftovers?
A: Store any leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best to store the dressing separately to keep the greens from getting soggy.

Q: Can I use other nuts?
A: Absolutely! Almonds, hazelnuts, or pumpkin seeds work well if you don’t have pecans or walnuts.

Q: Can I use a different dressing?
A: Yes, balsamic vinaigrette or apple cider vinaigrette would also pair beautifully with the flavors in this salad.

Harvest Salad with Lemon Thyme Dressing Recipe

Ingredients

2 medium sweet potatoes, peeled and diced
1 tbsp olive oil (for roasting)
Salt and pepper, to taste
4 cups mixed greens (kale, spinach, or arugula)
1 large apple, thinly sliced
1/3 cup dried cranberries
1/4 cup toasted pecans or walnuts
1/4 cup crumbled goat cheese or feta (optional)

For the Lemon Thyme Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp fresh thyme leaves
Salt and pepper, to taste

Instructions

Preheat oven to 425°F (220°C). Roast sweet potatoes with olive oil, salt, and pepper for 20-25 minutes.
Prepare the dressing by whisking together olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, fresh thyme, salt, and pepper.
In a large bowl, combine greens, roasted sweet potatoes, apples, cranberries, nuts, and cheese (if using).
Drizzle with the lemon thyme dressing and toss gently. Serve immediately.

Enjoy this Harvest Salad with Lemon Thyme Dressing as a fresh, healthy, and flavorful addition to your autumn table!