Harvest Salad with Lemon Thyme Dressing

A refreshing Harvest Salad with Lemon Thyme Dressing perfect for lunch or dinner.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Course Salad

Cuisine American

Servings servings

Calories 320 kcal

Equipment

Oven
Frying pan
Mason Jar
large bowl

Ingredients

4 cups Arugula
1 cup Kale Stem removed and chopped
½ cup Goats cheese
1 large Sweet Potato Cubed and roasted
3 large Carrots Sliced and roasted
½ Red apple Diced
½ cup Pecans
1 tablespoon Maple syrup
⅓ cup Mint Torn

For the Dressing

2 teaspoon Dijon mustard
1 large Garlic Clove Minced
1 Lemon Juiced and zested
¼ cup Apple cider vinegar
1 tablespoon Maple syrup or Honey
1 ½ tablespoon Fresh thyme
½ teaspoon Salt
1 teaspoon Pepper
1 cup Olive oil

Instructions

Preheat oven to 400F. Once heated, add in your sliced sweet potato and carrot. Roast for 30min or until all veg is nice and soft. Remove from oven and allow to cool completely.
In a frying pan over medium heat, add ½ cup of pecans and toast until browned, about 2-3 min. Remove from heat and add 1 tablespoon of maple syrup. Toss well making sure to evenly coat each pecan.
In a large mason jar, add dijon mustard, minced garlic, lemon juice and zest, apple cider, maple syrup, chopped thyme, salt, pepper, and 1 cup of olive oil. Shake well until fully combined.
In a large bowl, add all ingredients, coat in dressing, and serve.

Notes

Serve immediately for best flavor and texture, or refrigerate for a quick meal prep option.

Nutrition

Serving: 1saladCalories: 320kcalCarbohydrates: 23gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Keyword Harvest Salad, healthy salad, Lemon Thyme Dressing, Quick Recipe, roasted vegetables, Vegetarian

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