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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 425°F (220°C). Roast sweet potatoes with olive oil, salt, and pepper for 20-25 minutes.
  2. Prepare the dressing by whisking together olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, fresh thyme, salt, and pepper.
  3. In a large bowl, combine greens, roasted sweet potatoes, apples, cranberries, nuts, and cheese (if using).
  4. 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!