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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!