Description
Harvest salad dances with seasonal colors and fresh ingredients, celebrating nature’s bounty through a zesty lemon thyme dressing. Quick and elegant, this dish promises a delightful culinary journey that refreshes palates and energizes diners.
Ingredients
Scale
Main Ingredients:
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup roasted butternut squash cubes
- 1/2 cup crumbled goat cheese
Fruits and Nuts:
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup thinly sliced red onion
Dressing Ingredients:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme leaves, chopped
- Salt to taste
- Pepper to taste
Instructions
- Carefully spread mixed greens across a spacious platter, creating an inviting base for the colorful harvest salad.
- Distribute roasted butternut squash cubes evenly, ensuring a balanced arrangement of golden-brown chunks throughout the greens.
- Sprinkle dried cranberries, adding bursts of ruby-red sweetness that contrast beautifully with the verdant leaves.
- Scatter pumpkin seeds across the salad, introducing a delightful nutty crunch and textural complexity.
- Crumble soft goat cheese over the surface, allowing delicate white morsels to peek through the vibrant ingredients.
- Delicately layer thin red onion slices for a sharp, crisp accent that elevates the overall flavor profile.
- Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, finely chopped thyme, salt, and pepper in a small mixing bowl until the dressing becomes smooth and well-integrated.
- Immediately before serving, gently drizzle the zesty lemon thyme dressing over the salad.
- Lightly toss the ingredients to ensure each component is elegantly coated with the bright, herbaceous dressing.
- Present the salad promptly, celebrating the harmonious blend of textures and flavors.
Notes
- Customize the greens by mixing baby spinach, arugula, or kale for added nutrition and different flavor profiles.
- Roast butternut squash ahead of time and let cool completely to prevent wilting delicate salad greens.
- Swap goat cheese with vegan alternatives like cashew cheese or nutritional yeast for dairy-free diets.
- Toast pumpkin seeds briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 9g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg