This hearty fall harvest salad with a tangy honey mustard dressing is packed with crisp apple, perfectly roasted vegetables like carrots & parsnips, fresh greens, crunchy pumpkin seeds for texture & all topped off with a tangy honey mustard dressing!
The Ultimate Fall Harvest Salad With A Tangy Honey Mustard Dressing
If you are in need of a comforting salad to prepare this week, for Thanksgiving dinner or Christmas? Look no further because this will be just what you need! This Fall harvest salad with a tangy honey mustard dressing is packed full of delicious fall flavours & can be thrown together in under 1 hour. The hardest part is roasting the veggies!
I am a big salad lover but not just an average salad lover. I need it to be flavourful, full of texture & rich/filling ingredients. That is just what you get with the perfectly roasted vegetables, like carrots & parsnips, crunchy pumpkin seeds & crisp apple! Plus a flavour busting tangy honey mustard dressing that will also help to keep you full!
Ingredients you will need for this Fall Harvest Salad With A Tangy Honey Mustard Dressing
Fall Harvest Salad
- parsnips
- carrots
- avocado oil
- pink salt
- black pepper
- apple
- pickled beets
- pumpkin seeds
- 1 package of mixed greens (I used spring mix)
- feta or goat cheese (optional; I left this out)
Tangy Honey Mustard Dressing
- avocado oil mayo (you can make this yourself or I get this one from Costco, use a vegan mayo for a vegan option)
- honey
- dijon mustard
- yellow mustard
- apple cider vinegar
- paprika
- pink salt
- garlic powder
- onion powder
- black pepper
How to assemble this Fall Harvest Salad With A Tangy Honey Mustard Dressing
The most challenging part of this recipe is roasting the veggies. Outside of 5-10 minutes of prep for this, you can set a timer, let them roast & they will be done before you know it!
After that you’re going to add your greens, pumpkin seeds, pickled beets & apples to a large salad bowl while the veggies are cooling from the oven.
You can either prepare the homemade tangy honey mustard dressing while the veggies cook or while you are waiting for them to cool. This takes a matter of a few minutes. I recommend prepping the dressing while the veggies are cooking, as this will give the flavours more time to mesh together. I personally find this dressing even better the day!
Once the veggies are roasted & the dressing it prepared you just put it all together & voila! A delicious fall flavoured salad that is ready to go for the week or your holiday dinner party!
How to store this Fall Harvest Salad With A Tangy Honey Mustard Dressing
For the salad I recommend storing it prepared in an air sealed container in the fridge (sans dressing). When you are ready to enjoy it you can simply mix it up & drizzle with the tangy honey mustard dressing you have prepared.
I like to store the dressing in a mason jar. It should typically last in the fridge for 5-7 days but I have never had it last this long as I will use it throughout the week as a salad dressing or even a veggie dipping sauce.
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Fall Harvest Salad With A Tangy Honey Mustard Dressing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: salad
- Method: oven
- Cuisine: dinner
- Diet: Gluten Free
Description
This hearty fall harvest salad with a tangy honey mustard dressing is packed with crisp apple, perfectly roasted vegetables like carrots & parsnips, fresh greens, crunchy pumpkin seeds for texture & all topped off with a tangy honey mustard dressing!
Ingredients
Fall Harvest Salad
- 4 parsnips, diced
- 2 carrots, diced
- 1 tbsp avocado oil
- 1/2 tsp pink salt
- Black pepper, to taste
- 1 apple, diced
- 1/2 cup pickled beets (you can also roast raw beets with the carrots & parsnips if you would prefer)
- 1/4 cup pumpkin seeds
- 1 package of mixed greens (I used spring mix)
- 1/3 cup feta or goat cheese (optional; I left this out)
Tangy Honey Mustard Dressing
- 1/2 cup avocado oil mayo (you can make this yourself or I get this one from Costco, use a vegan mayo for a vegan option)
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp yellow mustard
- 1–2 tsp apple cider vinegar, to thin out
- 1/4 tsp paprika
- 1/4 tsp pink salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Black pepper, to taste
- dash of filtered water, if needed to thin out
Instructions
Fall Harvest Salad
- Pre-heat the oven to 375 F & line a baking tray with parchment paper & place the diced carrots & parsnips on it, coating them evenly in the avocado oil, pink salt, & pepper.
- Roast the veggies until they are fork tender, mine took about 35-40 minutes.
- Let cool while you assemble the rest of the salad & the dressing.
- In a large salad bowl add the greens topped with the rest of the ingredients for the salad.
- Top with the roasted veggies, tangy honey mustard dressing, & feta or goat cheese if using.
Tangy Honey Mustard Dressing
- Add all of the ingredients to combine in a small bowl. Start with 1 tsp of apple cider vinegar, add another tsp for some extra tanginess or a dash of water to thin out if needed. Drizzle over the prepared salad & enjoy!
Notes
*this salad is great with or without the cheese, I left it out this time.
Keywords: fall harvest, honey mustard
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