Harvest Salad Recipe
This fall harvest salad is chock-full of roasted veggies, fruits and nuts, and the most incredible lemon maple dressing. It's a delicious and festive side dish!
Servings 6 servings
Calories 265kcal
Ingredients
- 6 oz mixed greens spring mix, arugula, or baby kale
- 1 Honeycrisp apple thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted
- 1/2 cup crumbled goat cheese
- 1/4 red onion thinly sliced
- 1/2 cup butternut squash cubed
- 1/2 cup sweet potatoes cubed
- 2 tbsp dill chopped
For the Lemon Maple Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice about half of a juicy lemon
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or more to taste
- 1 tsp salt adjust to taste
Instructions
- To make the dressing, add the olive oil, lemon juice, Dijon mustard, maple syrup, and salt to a small bowl or jar. Whisk or shake until the mixture is smooth.
- Cube the butternut squash and sweet potatoes. Place them on a baking sheet and toss them with olive oil and salt. Broil the veggies at 425°F for 15-20 minutes until they are tender and golden.
- In a large serving bowl, layer the greens, sliced apple, cranberries, pecans, goat cheese, sliced onion, and roasted veggies.
- Drizzle the salad with the lemon maple dressing right before serving and gently toss to coat. Enjoy!
Video
Nutrition
Calories: 265kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 500mg | Potassium: 222mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3363IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg