Description
This vibrant Harvest Salad combines peppery arugula and hearty kale with sweet roasted vegetables, tangy goat cheese, crunchy maple-glazed pecans, and a fresh lemon-thyme dressing. Perfectly balanced with sweet and savory flavors, it’s a nutritious and colorful dish that’s sure to become a family favorite.
Ingredients
Salad
- 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
- 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
- 1/2 tsp salt
- 1 tsp pepper
- 1 cup olive oil
Instructions
- Preheat the Oven and Roast Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the cubed sweet potato and sliced carrots evenly on the sheet, ensuring they have space to roast properly without steaming. Roast for 30 minutes until the vegetables are tender and lightly caramelized. Remove from the oven and allow them to cool completely.
- Toast and Glaze Pecans: Heat a dry frying pan over medium heat. Add the pecans and toast them for 2 to 3 minutes until fragrant and lightly browned. Remove from heat, drizzle with 1 tablespoon of maple syrup, and toss to coat evenly. Set aside to cool.
- Prepare the Dressing: In a large mason jar, combine the Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup or honey, fresh thyme, salt, pepper, and olive oil. Seal the jar tightly and shake vigorously until the dressing is thoroughly combined and emulsified.
- Assemble the Salad: In a large bowl, add the arugula, chopped kale, roasted sweet potatoes and carrots, diced red apple, goat cheese, maple-glazed pecans, and torn mint leaves. Pour the dressing over the mixture and gently toss until all ingredients are evenly coated.
- Serve: Serve the salad immediately, optionally adding an extra drizzle of the dressing on top for added flavor. Enjoy your fresh, colorful harvest salad!
Notes
- Make sure the roasted vegetables are completely cooled before adding to the salad to prevent wilting the greens.
- For a nut-free version, omit pecans or substitute with pumpkin seeds.
- Maple syrup can be substituted with honey for the dressing and pecan glaze if preferred.
- Feel free to add grilled chicken or chickpeas to increase protein content.
- Leftovers can be stored separately: keep the dressing and salad ingredients in separate containers for up to 2 days for best freshness.
