Description
Harvest Salad with Lemon Thyme Dressing is a vibrant and nutritious dish that captures the essence of autumn. This delightful salad combines mixed greens, roasted butternut squash, sweet cranberries, crunchy pecans, and creamy feta cheese, all harmonized by a zesty lemon thyme dressing. Perfect for festive gatherings or as a wholesome meal on its own, this salad balances flavor and nutrition beautifully.
Ingredients
Scale
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste (for dressing)
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender. Let cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), thyme, salt, and pepper until well combined.
- In a large bowl, combine mixed greens, roasted butternut squash, cranberries, pecans, feta cheese, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate briefly for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg