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

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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

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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.