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This bright and hearty harvest salad shows off the best of fall produce with a zingy lemon thyme dressing that pulls everything together. It is my go-to dish for gatherings because it is colorful, full of texture and flavor, and surprisingly easy to assemble.
The first time I served this at a friendsgiving, everyone asked for the recipe. My kids even started requesting extra mint and pecans in their lunch salads afterward.
Ingredients
- Arugula: Gives a peppery bite and stays perky after dressing up. Choose leaves that are fresh and deep green.
- Kale: Stem removed and chopped for tender leafy texture. Look for small bunches with no yellowing.
- Goats cheese: Tangy and creamy which balances sharp and sweet. Opt for a log that crumbles easily.
- Sweet Potato: Cubed and roasted for melt in your mouth sweetness. Pick firm smooth potatoes with bright orange flesh.
- Large Carrots: Sliced and roasted which brings out their natural sugar. Select carrots with vibrant color and no soft spots.
- Red apple: Diced for juicy crunch and color contrast. Pink Lady or Honeycrisp work beautifully here.
- Pecans: Toasted for nutty aroma then glazed. Whole shelled pecans are best for even toasting.
- Maple syrup: Used to sweeten pecans and the dressing. Pure maple syrup gives the richest taste.
- Mint: Torn for herbal coolness. Go for bunches with frilly edges and bright leaves.
Dressing
- Dijon mustard: Key to creamy emulsification and a little heat. Choose a sharp jarred kind.
- Garlic: Minced for pungent kick. Use fresh garlic over jarred for the most aroma.
- Lemon: Juiced and zested for brightness. Always zest before juicing.
- Apple cider vinegar: Adds sweet acidity and ties the flavors together. Check the label for raw unfiltered cider for extra depth.
- Maple syrup or honey: For a sweet finish in the dressing. Pure honey or maple syrup make a difference.
- Fresh thyme: Chopped, infuses the dressing with a savory note. Look for bright green soft stemmed sprigs.
- Salt and Pepper: For balancing all the other flavors. Grind fresh pepper if you can.
- Olive oil: Major ingredient in the dressing. Pick a fruity extra virgin type for the most flavor.
Step-by-Step Instructions
- Roast the Vegetables:
- Cube the sweet potatoes and slice the carrots into bite sized pieces. Spread them in a single layer on a baking sheet. Roast in a preheated oven at four hundred degrees Fahrenheit for about thirty minutes. The vegetables should be soft and browned at the edges. Let them cool before using.
- Candy the Pecans:
- Place pecans in a dry frying pan over medium heat. Toast them for two to three minutes until they are fragrant and golden. Pour in maple syrup and stir to coat all the pecans. Remove from heat and let cool so the syrup hardens a little.
- Prepare the Dressing:
- In a large mason jar add Dijon mustard minced garlic lemon juice and zest apple cider vinegar maple syrup or honey chopped thyme salt pepper and olive oil. Screw on the lid and shake vigorously until the dressing is fully combined and slightly creamy.
- Assemble the Salad:
- Place arugula kale and mint in a large bowl. Add roasted sweet potatoes carrots apples and candied pecans. Scatter on goat cheese. Drizzle with dressing and toss gently so every leaf is coated. Serve right away for the best crunch.
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Roasting the carrots and sweet potatoes is truly my favorite part The natural sweetness and golden edges give huge flavor to the finished salad. My family always sneaks the roasted bits straight off the tray as soon as they come out of the oven. I have to make extra every time just to be sure there is enough for the salad.
Storage Tips
Keep the dressing separate until ready to serve to preserve the textures of your greens. Leftover salad holds well in the fridge for a day or two if you do not overdress. Roasted vegetables can be made up to two days ahead and stored in an airtight container.
Ingredient Substitutions
Feta cheese works well in place of goat cheese when you want a saltier punch. Toasted walnuts or almonds can substitute for pecans. Mix in baby spinach if you do not have arugula or kale. Pears are a sweet swap for apples in the fall or winter.
Serving Suggestions
This salad makes a great lunch with a slice of crusty bread or a side of quinoa. It stands up beautifully on a holiday table next to roasted chicken or turkey. For a heartier meal add grilled chicken or salmon over the top.
Cultural Context
Harvest salads like this come from long traditions of putting together what is fresh and sweet from the fall harvest fields. Roasted root vegetables mixed with greens became classic fare across many regions as a way to balance rich comfort foods in the colder months. Adding nuts or seeds and a zingy dressing has always been a trick for making greens more appealing to everyone at the table.
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Frequently Asked Questions
- → How do I roast the sweet potatoes and carrots?
Peel and chop the sweet potatoes and carrots, then roast at 400°F for about 30 minutes until tender and golden.
- → Can I use a different cheese instead of goat cheese?
Yes, creamy feta or ricotta work well and offer a similar tangy, rich texture in the salad.
- → What makes the dressing unique?
The combination of fresh lemon, thyme, Dijon mustard, and maple syrup creates a vibrant, aromatic vinaigrette.
- → Should the pecans be toasted or raw?
Toast the pecans in a pan with maple syrup for a warm, caramelized flavor and extra crunch.
- → Is this salad suitable for meal prep?
Yes, prepare the components in advance and toss with the dressing just before serving to retain freshness.