Harvest Salad with Lemon Thyme Dressing

Harvest Salad with Lemon Thyme Dressing is a vibrant and nutritious dish that perfectly captures the essence of autumn. This delightful salad combines roasted butternut squash, fresh mixed greens, and a zesty lemon thyme dressing for an irresistible flavor explosion. It’s not only visually stunning but also packed with vitamins and minerals, making it an excellent choice for family dinners, festive gatherings, or meal prep.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Salad Cuisine: American Keyword: Feel free to customize by adding sliced apples or pears for extra sweetness. Store leftovers in an airtight container for up to 3 days; keep dressing separate until ready to serve. Servings: Serves 4 Calories: 360kcal Author: Tisha

Ingredients

6 cups mixed greens (arugula, spinach, or spring mix)
1 small butternut squash, peeled and cubed
2 tablespoons olive oil (for roasting squash)
Salt and pepper to taste
½ cup dried cranberries
½ cup pecans, chopped
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced
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 oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), thyme, salt, and pepper for the dressing.
In a large bowl, combine mixed greens with roasted squash, cranberries, pecans, feta cheese, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill briefly before serving.

Nutrition