Harvest Salad with Lemon Thyme Dressing
A crisp and colorful harvest salad loaded with roasted squash, dried cranberries, toasted pecans, and a bright homemade lemon thyme dressing. Easy to make and full of seasonal flavor.
Equipment
- Baking sheet
- Large salad bowl
- Small mixing bowl
- Whisk
Ingredients
- 3 cups mixed greens or arugula
- 1 cup roasted butternut squash, cubed roasted at 400°F until golden
- 1/2 cup shredded red cabbage
- 1/3 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese
- 1/4 small red onion, thinly sliced
- 3 tbsp olive oil for dressing
- 1.5 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 tsp honey
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
Instructions
- Roast the squash: Preheat oven to 400°F. Toss cubed squash with olive oil and a pinch of salt. Spread on a baking sheet and roast 20-25 minutes until edges are golden.
- Make the dressing: Whisk together olive oil, lemon juice, thyme, honey, and Dijon mustard in a small bowl. Season with salt and pepper.
- Build the salad base: Combine greens, shredded cabbage, red onion, and dried cranberries in a large bowl.
- Add toppings: Let squash cool 5 minutes, then place on top of the salad. Add toasted pecans and crumbled cheese.
- Dress and serve: Drizzle the lemon thyme dressing over the salad just before serving. Toss gently and serve immediately.
Notes
- Let roasted squash cool slightly before adding to greens to prevent wilting.
- Soak sliced red onion in cold water for 5 minutes to mellow sharpness.
- Dressing keeps in the fridge for up to 3 days in a sealed jar.
- For a vegan version, skip the cheese or use toasted pumpkin seeds instead.