Description
A colorful harvest salad featuring roasted sweet potatoes, apples, pecans, and goat cheese, all tossed in a bright lemon thyme dressing. This salad is fresh, hearty, and full of flavor.
Ingredients
- 4 cups baby arugula
- 2 cups kale, stems removed and chopped
- 1 large sweet potato, peeled and cubed
- 3 carrots, sliced
- 1 small red apple, diced
- ½ cup crumbled goat cheese
- ½ cup pecans
- 1 tablespoon maple syrup
- ¼ cup fresh mint leaves, torn
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- ¼ cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh thyme leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes and carrots with olive oil, salt, and pepper. Spread evenly and roast 25–30 minutes, stirring halfway through, until tender and golden. Let cool completely.
- Heat a dry skillet over medium heat. Add pecans and toast 2–3 minutes until fragrant.
- Drizzle in maple syrup, stirring to coat evenly. Transfer to parchment paper to cool.
- In a small jar, combine mustard, garlic, lemon zest and juice, apple cider vinegar, honey, thyme, salt, and pepper.
- Add olive oil, close the lid tightly, and shake until emulsified and smooth.
- In a large bowl, combine arugula, kale, roasted vegetables, diced apple, goat cheese, candied pecans, and mint.
- Drizzle with the lemon thyme dressing and toss gently to coat.
- Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.
Notes
- For meal prep, keep the dressing separate until ready to serve to maintain the salad’s crisp texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Whisking
- Cuisine: American