Harvest Salad with Lemon Thyme Dressing
Serves 1
Directions
- 1Add two teaspoons of Dijon mustard, 1 clove of garlic, 1 lemon juiced and zest, 1/4 cup of apple cider vinegar, a tablespoon of maple syrup or honey, one and a half tablespoons of fresh thyme, a pinch of salt, a little bit of fresh ground pepper, and 1 cup of olive oil into a Mason jar for the dressing.
- 2Give the dressing a good shake.
- 3Add 4 cups of arugula, a little bit of chopped kale, 1/2 cup of crumbled goat cheese, 2 cups of roasted sweet potato and carrots, 1/2 an apple diced up, 1/2 cup of candy pecans, and about 1/3 to 1/2 a cup of torn fresh mint leaves into a bowl for the salad.
- 4Pour the lemon thyme dressing onto the salad.
- 5Give the salad a mix.
Ingredients
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 1 lemon juiced and zest
- 0.25 cup apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1.5 tablespoons fresh thyme
- 1 pinch salt
- 1 little bit fresh ground pepper
- 1 cup olive oil
- 4 cups arugula
- 1 little bit chopped kale
- 0.5 cup crumbled goat cheese
- 2 cups roasted sweet potato and carrots
- 0.5 apple diced up
- 0.5 cup candy pecans
- 0.33 cup torn fresh mint leaves
- 0.5 cup torn fresh mint leaves
Equipment
Mason jar
Tips
- The dressing can stay in the fridge for up to seven days.
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