Harvest Salad Lemon Thyme (Print Version)
# Ingredients:
→ Salad Base
01 -
4 cups arugula leaves
02 -
1 cup kale, stems removed and chopped
03 -
1/2 cup goat cheese, crumbled
04 -
1 large sweet potato, cubed
05 -
3 large carrots, sliced
06 -
1/2 red apple, diced
07 -
1/2 cup pecan halves
08 -
1 tbsp pure maple syrup
09 -
1/3 cup fresh mint leaves, torn
→ Lemon Thyme Dressing
10 -
2 tsp Dijon mustard
11 -
1 large garlic clove, minced
12 -
1 lemon, juiced and zested
13 -
1/4 cup apple cider vinegar
14 -
1 tbsp maple syrup or honey
15 -
1 1/2 tbsp fresh thyme, chopped
16 -
1/2 tsp salt
17 -
1 tsp ground black pepper
18 -
1 cup extra virgin olive oil
# Instructions:
01 -
Preheat oven to 200°C. Place cubed sweet potato and sliced carrots on a lined baking tray and roast for 30 minutes or until tender. Remove from oven and allow to cool completely.
02 -
Heat a frying pan over medium heat. Toast pecans for 2-3 minutes until golden brown. Drizzle with 1 tablespoon maple syrup and toss to coat evenly. Set aside to cool.
03 -
In a large mason jar, combine Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup or honey, chopped thyme, salt, pepper, and olive oil. Seal and shake vigorously until completely emulsified.
04 -
In a large serving bowl, layer arugula, kale, roasted sweet potato, roasted carrots, diced apple, goat cheese, mint, and caramelised pecans. Drizzle with lemon thyme dressing, toss gently to coat, and serve immediately.
# Notes:
01 -
Allow roasted vegetables to cool fully before assembling to prevent wilting greens.