A fresh harvest salad with arugula, kale, roasted sweet potatoes, apple, pecans, goat cheese, and a bright lemon thyme dressing.

4 cups arugula

1 cup kale

1 large sweet potato, cubed

3 large carrots, shredded

1/2 red apple, sliced

1/3 cup fresh mint

1/2 cup pecans

1/2 cup goat cheese

1 cup olive oil

1/4 cup apple cider vinegar

Juice of 1 lemon

1 1/2 tbsp fresh thyme

2 tsp Dijon mustard

1 tbsp maple syrup or honey

1 garlic clove, minced

Salt and pepper to taste

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1. Preheat oven to 400°F.

2. Toss cubed sweet potatoes with olive oil, salt, and pepper and roast 20-25 minutes.

3. Prepare greens, carrots, apple, mint, and pecans.

4. Whisk dressing ingredients until emulsified.

5. Combine all salad ingredients in a large bowl.

6. Drizzle with lemon thyme dressing and toss gently.

7. Top with goat cheese and serve.

Store dressing separately for up to 5 days.

Add grilled chicken or quinoa for a heartier meal.