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
Scale
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