If you’re craving a salad that bursts with every bite of seasonal goodness, you have to try this Harvest Salad with Lemon Thyme Dressing Recipe. It’s a colorful, vibrant bowl that perfectly balances crisp greens, sweet roasted butternut squash, tangy cranberries, crunchy walnuts, and creamy feta—all brought together by a bright, zesty lemon thyme dressing that you’ll want to drizzle on everything. This salad feels like autumn on a plate and makes for an unforgettable, wholesome meal or side.
Ingredients You’ll Need
The magic of this salad lies in its simple, fresh ingredients—each chosen to add a distinct texture, flavor, or pop of color. You don’t need fancy or hard-to-find items, just a few staples that when combined create something spectacular.
- 6 cups mixed salad greens: A base of spinach, arugula, and kale gives you a variety of flavors and textures, from peppery to tender.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and a lovely vibrant red hue.
- 1 medium cucumber, sliced: Crunchy and refreshing, cucumber lightens the salad and adds moisture.
- 1 cup roasted butternut squash, diced: Warm, caramelized pieces provide earthy sweetness and a soft bite contrast.
- ½ cup crumbled feta cheese (optional): Creamy and salty, feta adds richness without overwhelming other flavors.
- ⅓ cup walnuts, chopped: These bring a satisfying crunch and subtle bitterness to match the sweetness of squash and cranberries.
- ¼ cup dried cranberries: Tart and chewy, cranberries are the perfect seasonal touch for a hint of sweetness.
- Fresh thyme leaves, for garnish: The lemon thyme dressing is enhanced by this aromatic herb’s earthy citrus notes.
- For the dressing (not listed above but essential): Olive oil, fresh lemon juice, Dijon mustard, honey, chopped fresh thyme, salt, and pepper—these ingredients make the dressing bright, tangy, and perfectly balanced.
How to Make Harvest Salad with Lemon Thyme Dressing Recipe
Step 1: Prep Your Greens
Start by washing and drying your mixed salad greens thoroughly. Having crisp, dry greens is crucial so that the dressing clings perfectly without making the salad soggy. Once prepped, place the greens in a large mixing bowl.
Step 2: Chop Fresh Vegetables
Halve the cherry tomatoes to release their juicy sweetness and slice the cucumber into thin rounds for refreshing crunch. If your butternut squash isn’t roasted yet, pop it in the oven at 400°F until tender and caramelized—this step enhances its natural sweetness, giving the salad a warm, hearty touch.
Step 3: Combine All the Components
To your bowl of greens, add the roasted butternut squash, cherry tomatoes, cucumber slices, walnuts, dried cranberries, and if you like, crumbled feta cheese. Mixing these ingredients now allows the flavors to mingle even before dressing the salad.
Step 4: Whip Up the Lemon Thyme Dressing
In a small bowl or jar, combine olive oil, fresh lemon juice, a spoonful of Dijon mustard, a drizzle of honey, and some chopped fresh thyme leaves. Whisk or shake vigorously until it emulsifies into a smooth, tangy dressing. Season with a pinch of salt and freshly ground pepper to taste. This homemade dressing is the heart of the Harvest Salad with Lemon Thyme Dressing Recipe, adding brightness that pulls everything together.
Step 5: Dress and Toss the Salad
Pour the dressing over the salad ingredients just before serving. Use gentle tossing motions to coat every bit of the salad evenly without bruising the delicate greens. This ensures each forkful bursts with that zesty, herbal flavor and complements each texture beautifully.
Step 6: Garnish and Serve
For a final flourish, sprinkle fresh thyme leaves on top of the salad. Not only does this elevate the presentation, but it also enhances the lemon thyme flavor profile you love in this Harvest Salad with Lemon Thyme Dressing Recipe.
How to Serve Harvest Salad with Lemon Thyme Dressing Recipe
Garnishes
Adding a few fresh thyme sprigs, extra walnut halves, or a sprinkle of feta cheese on top amps up both the look and taste. Toasted seeds like pumpkin or sunflower can also add a fun crunch and earthy aroma, making each bite even more dynamic.
Side Dishes
This salad is versatile enough to shine as a main or a side. Serve it alongside rustic roasted chicken, grilled salmon, or even a hearty grain bowl for a complete and nourishing meal. Its bright flavors cut through richer dishes and provide a fresh counterbalance.
Creative Ways to Present
For a stunning presentation, serve the salad in individual mason jars layered with dressing at the bottom so guests can shake before eating, or arrange it on a large wooden board layered with vibrant produce and nuts for an inviting family-style spread. Both make the Harvest Salad with Lemon Thyme Dressing Recipe look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container without the dressing to prevent sogginess. The salad greens will keep fresh for up to two days in the fridge, though it’s best enjoyed on the day prepared for optimal crunch and flavor.
Freezing
Because of the fresh greens and texture of this salad, freezing is not recommended. Ingredients like walnuts and dried cranberries will lose their texture, and the dressing may separate after thawing.
Reheating
This salad is designed to be served fresh and chilled, so reheating is unnecessary and not advised. If you want a warm variant, you could gently reheat the roasted butternut squash separately and add it warm to fresh greens just before serving.
FAQs
Can I make the dressing ahead of time?
Absolutely! The lemon thyme dressing can be made a day or two in advance and stored in the refrigerator. Just give it a good shake or whisk before using to recombine the ingredients.
What can I substitute for butternut squash?
If you can’t find butternut squash, roasted sweet potatoes or pumpkin work wonderfully. They bring a similar sweetness and texture that complements the other salad components nicely.
Is this salad suitable for vegans?
It can easily be vegan. Simply omit the feta cheese or replace it with a plant-based alternative. The rest of the salad and the lemon thyme dressing are naturally vegan-friendly.
How long does the salad stay fresh after mixing?
Once dressed, the salad is best eaten within a few hours to enjoy the greens at their crispiest. If you need to wait longer, keep the dressing separate until just before serving.
Can I add protein to make it more of a meal?
Definitely! Grilled chicken, pan-seared tofu, or even a soft-boiled egg would pair beautifully with this salad, turning it into a satisfying entrée.
Final Thoughts
This Harvest Salad with Lemon Thyme Dressing Recipe is one of those dishes that feels like a warm hug from the season itself. It’s easy to prepare, packed with layers of flavor, and absolutely gorgeous on the table. Whether you’re looking for a light lunch or a festive side, this salad will soon become a favorite in your recipe rotation. Give it a try—you’ll wonder how you ever ate salad without it.
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Harvest Salad with Lemon Thyme Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes (if roasting butternut squash)
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Harvest Salad with Lemon Thyme Dressing is a vibrant and nutritious mix of fresh salad greens, roasted butternut squash, cherry tomatoes, cucumber, walnuts, dried cranberries, and optional feta cheese, all brought together with a tangy, homemade lemon thyme dressing. Perfect for a light lunch or a healthy side, this salad combines sweet, savory, and citrusy flavors with a delightful crunch and creamy texture for an incredibly satisfying dish.
Ingredients
Salad Ingredients
- 6 cups mixed salad greens (e.g. spinach, arugula, kale)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 cup roasted butternut squash, diced
- ½ cup crumbled feta cheese (optional)
- ⅓ cup walnuts, chopped
- ¼ cup dried cranberries
- Fresh thyme leaves, for garnish
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh chopped thyme
- Salt and pepper, to taste
Instructions
- Wash and Prepare Greens: Thoroughly wash and dry the mixed salad greens to remove any dirt or grit. Set aside in a large mixing bowl.
- Prepare Vegetables: Halve the cherry tomatoes and slice the cucumber evenly. If the butternut squash is not roasted, dice it and roast in the oven at 400°F (200°C) until tender, about 20-25 minutes, then allow to cool.
- Combine Salad Ingredients: Add the cherry tomatoes, sliced cucumber, roasted butternut squash, chopped walnuts, dried cranberries, and crumbled feta cheese (if using) to the bowl with the greens.
- Make the Lemon Thyme Dressing: In a small bowl or jar, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, and chopped fresh thyme. Season with salt and freshly ground black pepper to taste. Mix until well combined.
- Toss the Salad: Pour the dressing over the salad mixture just before serving. Toss gently with tongs or salad servers to evenly coat all ingredients with the dressing.
- Garnish and Serve: Sprinkle additional fresh thyme leaves on top of the salad for garnish, adding extra aroma and flavor. Serve immediately for best freshness.
Notes
- For best texture and flavor, use fresh, high-quality salad greens.
- Roasting the butternut squash enhances its natural sweetness. You can roast it ahead of time and refrigerate until ready to use.
- Walnuts can be lightly toasted in a dry skillet to deepen their flavor if desired.
- The dressing can be made in advance and stored in the refrigerator for up to 2 days; whisk again before use.
- Omitting the feta cheese makes the salad vegetarian and slightly lighter.
- Adjust the honey in the dressing to taste if you prefer a sweeter or more tart flavor.
