Harvest salad: Colourful side dish loaded with crunch and taste

Preparing a large colourful salad for a braai or Sunday roast is so satisfying. A harvest salad contains so many nutritious ingredients resembling an abundant harvest of the best South Africa has to offer.

This harvest salad goes above and beyond your usual salad. It includes roasted veggies, wholesome greens, fruits nuts and seeds. To top it all off, this recipe also includes a glorious almond apple Dijon dressing that makes the salad even more scrumptious.

How to assemble your harvest salad

First, you need to roast the veggies you have decided to include in your salad. This recipe specifies roasted beetroot and sweet potato, but you can also experiment with butternut if you want to bring some variation.

While the roasted veggies are cooling, you can start slicing the greens and fruit that will also be added to the salad. Next, start layering all your ingredients, mix your mouth-watering dressing and drizzle over your colourful salad.

The best thing about salads is they very versatile and you can mix and match ingredients according to your taste and what you have available.

Harvest salad recipe

5 from 1 vote

Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 10 cups 10 mixed greens lettuce

• 1 cup 1 sweet potato, diced into small cubes

• 1 cup 1 red beets, diced into small cubes

• ¼ teaspoon salt

• 1 1 apple, sliced or chopped into cubes

• 1 1 ripe pear, sliced or chopped into cubes

• ¼ cup ¼ pumpkin seeds

• ¼ cup ¼ chopped pecans

• ¼ cup ¼ crumbled feta

• ¼ cup ¼ dried cranberries

• Almond apple Dijon dressing

• ¼ cup ¼ almond butter

• ¼ cup ¼ olive oil

• 2 tablespoons 2 Dijon mustard

• 3 tablespoons 3 raw honey

• 2 tablespoons 2 unsweetened applesauce

• 2 tablespoons pure apple cider vinegar

Method

• Preheat the oven to 360°C.
• Spray a baking pan with cooking spray, and toss the sweet potato and beets with salt to season.
• Roast for 20 minutes or until just browned.
• Set beets and sweet potatoes aside to cool completely (you can also roast them the day before to save time!)
• In a large serving bowl add mixed greens and layer with the apple, pear, cooked beets and sweet potatoes, pumpkin seeds, pecans, cranberries, and crumbled feta.
• Using a hand blender add the dressing ingredients to a bowl (or the container that comes with the hand blender) and blend the dressing for 1 minute until completely emulsified (alternatively you can add ingredients to a jar and shake vigorously until all ingredients are blended and the dressing is emulsified).
• Warm the dressing in a saucepan, or keep it at room temperature, or chill, then drizzle over salad just before serving!

Notes

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