Description
A vibrant and wholesome Harvest Salad featuring roasted sweet potatoes, carrots, crunchy maple-glazed pecans, fresh arugula, kale, and creamy goat cheese, all tossed in a zesty lemon thyme dressing. Perfect for a nutritious and colorful meal that highlights seasonal fall flavors.
Ingredients
Salad Ingredients
- 4 cups Arugula
- 1 cup Kale, stem 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
Dressing Ingredients
- 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, chopped
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 cup Olive oil
Instructions
- Preheat and Roast Vegetables: Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes and sliced carrots on a baking sheet and roast them for about 30 minutes or until tender and soft. Remove from the oven and let them cool completely.
- Toast and Glaze Pecans: Heat a frying pan over medium heat and add 1/2 cup pecans. Toast them until they are browned and fragrant, approximately 2-3 minutes. Remove from the heat, drizzle with 1 tablespoon of maple syrup, and toss well to coat the pecans evenly.
- Prepare the Dressing: In a large mason jar or a bowl, combine 2 teaspoons Dijon mustard, the minced garlic clove, lemon juice and zest, 1/4 cup apple cider vinegar, 1 tablespoon maple syrup or honey, chopped fresh thyme, salt, and pepper. Add 1 cup olive oil, then shake or whisk vigorously until the dressing is fully emulsified and combined.
- Assemble the Salad: In a large bowl, combine the arugula, chopped kale, cooled roasted sweet potatoes and carrots, diced red apple, maple-glazed pecans, torn mint leaves, and goat cheese. Pour the lemon thyme dressing over the top and toss gently to coat all ingredients evenly. Serve immediately.
Notes
- Allow roasted vegetables to cool before adding to the salad to prevent wilting the greens.
- You can substitute goat cheese with feta or another soft cheese if preferred.
- For a vegan version, replace the honey/maple syrup and omit the goat cheese or use a vegan cheese alternative.
- To toast pecans evenly, stir frequently and watch closely to avoid burning.
- Prepare the dressing in advance and refrigerate for up to 3 days.
