Harvest Salad with Lemon Thyme Dressing
A fresh and vibrant Harvest Salad with Lemon Thyme Dressing that celebrates seasonal produce.
Equipment
- oven
- frying pan
- Mason jar
- large bowl
Ingredients
Salad Ingredients
- 4 cups Arugula
- 1 cup Kale Stem removed and chopped
- ½ cup Goat 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
Dressing Ingredients
- 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
Preparation
- 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.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 100mgIron: 1.5mg
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