There is a specific time of year when the craving for fresh greens meets the need for cozy, roasted comfort food, and this Harvest Salad with Lemon Thyme Dressing hits that intersection perfectly. It combines the earthy sweetness of roasted root vegetables with the crunch of fresh apples and nuts, all tied together by a bright, herbaceous vinaigrette. It feels substantial enough for dinner but vibrant enough to keep you energized.
I find myself making this salad on Sundays to prep for the week ahead. The roasted vegetables hold up well, and the hearty greens don’t wilt immediately like delicate lettuces. The real star here is the dressing; learning how to make lemon thyme dressing transforms simple ingredients into something that tastes like a restaurant-quality meal.
Ingredients for the salad base
The base of a good harvest salad needs a mix of textures: soft, crunchy, crisp, and creamy. We use hearty greens that can stand up to warm roasted vegetables without turning into a soggy mess.
- 5 cups mixed greens (kale, spinach, or arugula mix)
- 1 large sweet potato, peeled and cubed (about 1/2 inch pieces)
- 1 cup butternut squash, cubed
- 1 small red onion, sliced into wedges
- 1 tbsp olive oil (for roasting)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 honeycrisp apple, thinly sliced
- 1/3 cup pecans or walnuts, toasted
- 1/3 cup feta cheese or goat cheese crumbles
- 1/4 cup dried cranberries (optional)
Ingredients for the Lemon Thyme Dressing
This lemon thyme salad dressing is what pulls the earthy elements together. Fresh thyme offers a floral, woodsy note that dried herbs just can’t match, while the lemon cuts through the sweetness of the potatoes.
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves, stripped from stems
- 1 tsp Dijon mustard (helps emulsify)
- 1 tsp honey or maple syrup
- 1 small clove garlic, minced or grated
- Salt and pepper to taste
How to make Harvest Salad step by step
The process involves two main stages: roasting the vegetables and assembling the fresh components. While the veggies roast, you have plenty of time to whisk up the dressing and prep the greens.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed sweet potato, butternut squash, and red onion wedges with olive oil, salt, and pepper directly on the pan. Spread them in a single layer to ensure browning.
- Roast for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and edges are caramelized. Let them cool for 10 minutes.
- While veggies roast, prepare the dressing. In a small jar, combine olive oil, lemon juice, zest, fresh thyme, Dijon mustard, honey, garlic, salt, and pepper. Shake vigorously until creamy and emulsified.
- In a large serving bowl, place your bed of greens. If using kale, massage it with a tiny drop of oil to soften the leaves.
- Top the greens with the warm roasted vegetables, apple slices, toasted pecans, dried cranberries, and crumbled cheese.
- Drizzle the lemon thyme dressing over the salad just before serving and toss gently to coat.
Tips for the perfect thyme salad dressing
When learning how to make lemon thyme dressing, the emulsification is key. The mustard acts as a binder that keeps the oil and lemon juice from separating. Shake the jar hard right before pouring.
Fresh thyme is essential here. To strip the leaves easily, hold the top of the sprig and run your fingers down the stem against the direction of growth. If the stems are very tender, you can chop them up, but woody stems should be discarded.
Variations and substitutions
A harvest salad with lemon thyme dressing is incredibly flexible. You can swap ingredients based on what looks good at the market or what is sitting in your pantry.
- Grains: Add 1 cup of cooked quinoa, farro, or wild rice to make this a grain bowl that keeps you full longer.
- Protein: Grilled chicken, roasted chickpeas, or hard-boiled eggs turn this side salad into a complete meal.
- Nut swaps: Pumpkin seeds (pepitas) are a great nut-free crunchy alternative. Candied walnuts add an extra sweet treat.
- Cheese options: If you don’t like feta, try sharp white cheddar cubes, blue cheese, or shaved parmesan.
- Different herbs: If you are out of thyme, rosemary or sage also work beautifully with roasted root vegetables.
Preparing ahead for easy lunches
This recipe is ideal for meal prep. You can roast the vegetables up to 3 days in advance; just store them in a separate container from the greens to prevent wilting. The thyme dressing actually tastes better after sitting for a day as the flavors meld.
When packing this for lunch, keep the dressing in a small separate container. Combine the hearty vegetables and grains at the bottom of your container, place the greens on top, and dress right before eating to keep everything crisp.
Troubleshooting your salad
If your salad feels soggy, you likely dressed it too early or put hot vegetables directly onto delicate greens. Let the roasted veggies cool until they are just warm, not piping hot. Also, kale stands up to dressing much better than spinach, so choose your base accordingly.
If the dressing tastes too acidic, whisk in another teaspoon of honey or a splash more olive oil. The sweetness of the roasted squash usually balances the lemon, but sometimes you need that extra touch of sweetener in the jar.
FAQ
Can I use dried thyme for the thyme salad dressing?
Yes, but use less. Dried herbs are more potent than fresh. Use 1 teaspoon of dried thyme instead of 1 tablespoon of fresh. The flavor won’t be quite as bright, but it works.
How to make a harvest salad more filling?
Add a warm grain like farro or quinoa, or include a protein like roasted chicken or lentils. Avocado slices also add healthy fats that increase satiety.
How long does the lemon thyme dressing last?
The dressing will keep in an airtight jar in the refrigerator for up to one week. The olive oil may solidify when cold, so let it sit on the counter for 10 minutes and shake well before using.
Can I use other vegetables for roasting?
Absolutely. Brussels sprouts, carrots, parsnips, and beets all roast beautifully and fit the harvest theme perfectly. Adjust cooking times based on the density of the vegetable.
Is this salad gluten-free?
Yes, as written, the recipe is naturally gluten-free. Just ensure your Dijon mustard is certified gluten-free if you are serving someone with high sensitivity.
What apples work best in this salad?
Crisp, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady hold their texture best. Avoid softer apples like Red Delicious, which can get mealy.
Harvest Salad with Lemon Thyme Dressing
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes, squash, and onions with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized. Cool slightly.
- Whisk olive oil, lemon juice, thyme, mustard, honey, and garlic in a jar for the dressing.
- Assemble greens in a large bowl.
- Top with roasted vegetables, apple slices, pecans, and feta.
- Drizzle with dressing and toss to combine.
Notes
- Cool roasted vegetables slightly before adding to greens to prevent wilting.
- Massage kale leaves with a drop of oil if using as the base.
