Description
A vibrant, seasonally inspired salad featuring roasted root vegetables, leafy greens, and a zesty lemon thyme vinaigrette. Balanced textures and flavors make it a versatile main or side dish.
Ingredients
Arugula
Kale
Goat cheese
Sweet potato
Carrots
Red apple
Pecans
Maple syrup
Fresh mint
Lemon zest
Apple cider vinegar
Fresh thyme
Extra virgin olive oil
Salt
Pepper
Instructions
Preheat oven to 400°F (200°C)
Toss cubed sweet potato and sliced carrots with 2 tbsp olive oil, salt, and pepper on a baking sheet
Roast for 25-30 minutes until caramelized and tender
In a small bowl, whisk 2 tbsp maple syrup, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp lemon zest, 1 tbsp fresh thyme, and salt to taste into a dressing
In a separate bowl, toss pecans with 1 tbsp maple syrup, remaining oil, and a pinch of salt
Spread pecans on a silicone mat and roast for 8-10 minutes until golden and fragrant
In a large salad bowl, layer arugula, chopped kale, and cooled roasted vegetables
Top with crumbled goat cheese, sliced apple, and cooled maple pecans
Drizzle with dressing just before serving
Notes
For a dairy-free version, substitute feta or plant-based cheese
Use honey instead of maple syrup for a different sweetness profile
Roast vegetables in a single layer for even cooking
Toast thyme leaves in a dry pan for 30 seconds to enhance aroma before using
- Prep Time: 20
- Cook Time: 30
- Category: Healthy Salad Recipes for Busy Families
- Method: Roasting/Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 40mg