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–+ servings
Harvest Salad

Delicious Harvest Salad That Celebrates Fall Flavors

This Harvest Salad is a vibrant mix of flavors and textures, perfect for autumn meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Sweet Potatoes Roasted for natural sweetness; substitute with butternut squash if desired.
  • 1 cup Carrots Can be swapped with parsnips for a unique twist.
  • 2 teaspoons Thyme Fresh thyme is ideal.
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil is a good substitute.
  • to taste Sea Salt Key to enhancing flavors.
  • to taste Black Pepper Key to enhancing flavors.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great alternative.
For the Salad Base
  • 4 cups Mixed Greens Any leafy greens like spinach or arugula will suit well.
  • 1 medium Red Onion Consider green onions for a milder option.
  • 1 cup Feta Cheese Goat cheese can be a lovely swap.
  • 1 medium Honey Crisp Apple Other firm apple varieties are also excellent.
  • 1/2 cup Pomegranate Seeds Or Dried Cranberries.
  • 1/2 cup Candied Pecans Homestyle sweetness and crunch.
For the Dressing
  • 2 tablespoons Lemon Juice Lime juice can substitute.
  • 2 tablespoons Apple Cider Vinegar White vinegar is a suitable substitute.
  • 1 tablespoon Dijon Mustard Experiment with whole grain mustard for added texture.
  • 1 tablespoon Maple Syrup Agave syrup can replace honey for a vegan option.
  • 1/4 teaspoon Dried Thyme Optional.

Equipment

  • baking sheet
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes and cut the carrots into sticks. Combine with thyme, olive oil, garlic powder, salt, and pepper in a mixing bowl.
  3. Spread the mixture on a baking sheet and roast for 20-25 minutes, stirring halfway through.
  4. While the vegetables roast, whisk together all dressing ingredients in a medium bowl.
  5. Combine mixed greens, red onion, feta cheese, apple, pomegranate seeds or cranberries, and warm roasted vegetables in a large bowl. Drizzle with dressing and toss gently.
  6. Serve immediately or refrigerate briefly if preferred. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 250mgPotassium: 450mgFiber: 7gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

To enhance your Harvest Salad, consider adding extra pecans and feta just before serving for crunch.

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