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Harvest Salad with Lemon Thyme Dressing Recipe
This colorful harvest salad is a true celebration of fall, with a balance of sweet, savory, and tangy flavors.
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Equipment
Baking sheet
Parchment paper
Large salad bowl
Cutting board and knife
Whisk or small jar (for dressing)
Tongs
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.
Notes
Enjoy this Harvest Salad with Lemon Thyme Dressing as a fresh, healthy, and flavorful addition to your autumn table!