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Harvest Salad with Lemon Thyme Dressing

This vibrant Harvest Salad with Lemon Thyme Dressing combines autumn flavors and is perfect for any occasion, ready in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed salad greens
  • 1 cup butternut squash, peeled and diced Can use frozen butternut squash, thawed and drained
  • 1 each apple, cored and thinly sliced
  • 1/2 cup pomegranate arils
  • 1/4 cup pecans, toasted Substitute with walnuts or almonds if preferred
  • 1/4 cup crumbled goat cheese For vegan option, substitute with nutritional yeast
Dressing Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme leaves
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt to taste
  • Pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes or until tender. Let it cool slightly.
  2. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, thyme leaves, honey, Dijon mustard, salt, and pepper until the dressing is well mixed.
  3. In a large salad bowl, combine the mixed salad greens, roasted squash, apple slices, pomegranate arils, and toasted pecans.
  4. Drizzle the lemon thyme dressing over the salad and toss gently to coat everything evenly.
  5. Top with crumbled goat cheese before serving immediately.

Notes

Store salad in the fridge for about 2 days, keeping dressing separate to maintain crispness. Make ahead by chopping ingredients the night before. Enjoy with grilled chicken or crusty bread.