Harvest Salad
Paris Klees
This salad is a staple in our house all year long because it is that good! If we have arugula and sweet potatoes in the fridge, we're making a version of this salad that week, guaranteed.
Like most of our recipes, this one is easily customizable based on what you have in your kitchen. If you don't have pistachios but have another type of nut, throw it in there. Another type of cheese? Give it a try! We have made this dish with so many different ingredients, and they were all amazing. That being said, nothing beats this classic combination.
We didn't have any nuts or feta, but we did have dairy free parmesan cheese. It worked great!
The harvest salad is amazing for every meal: great for breakfast or brunch, amazing with some protein for lunch, and even better as a side to a delicious dinner. We also love to meal prep this salad to enjoy throughout the week. For meal prep, I do have all of the elements of the salad separate in the fridge and assemble as we eat it so that the arugula stays fresh and crisp.
Store the salad ingredients in separate containers if meal prepping to keep the arugula fresh and crisp!
Harvest Salad with Maple Dijon Mustard
Yield: 6 Servings | Prep Time: 20 mins
Cook Time: 25 mins | Total Time: 55 mins
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.
One Dish, 2 Allergy-Friendly Ways
GLUTEN FREE - DAIRY FREE - VEGAN RECIPE
Harvest Salad Ingredients:
- 3 cups arugula
- 1/4 cup pistachios
- 1/4 cup feta cheese (Follow Your Heart is the best, Violife is a close second)
- 1 sweet potato
- 2 tbsp avocado oil (or your oil of choice)
- 2 tbsp dairy free butter
- salt and pepper
Dressing Ingredients:
- 1/2 cup avocado oil (or your preferred oil)
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 tsp garlic
- 2 tbsp dijon mustard
- 2 tbsp lemon juice
- salt and pepper
GLUTEN FREE - DAIRY FREE - VEGAN - LOW FODMAP RECIPE
Harvest Salad Ingredients:
- 3 cups arugula
- 15 walnuts or pecans
- 1/4 cup feta cheese (Follow Your Heart is the best, Violife is a close second)
- the safe low FODMAP amount for this product is unknown, so I cannot advise on the appropriate amount. Please keep that in mind when making this recipe.
- 1/3 cup sweet potato
- 1 small beetroot
- 2 tbsp avocado oil (or your oil of choice)
- 2 tbsp dairy free butter
- salt and pepper
Dressing Ingredients:
- 1/2 cup avocado oil (or your preferred oil)
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 tbsp dijon mustard
- 2 tbsp lemon juice
- salt and pepper
INSTRUCTIONS:
Harvest Salad Instructions:
- Peel and dice sweet potatoes (and beets) into bite-sized pieces.
- Toss both in a mixing bowl with oil, salt, and pepper.
- Line a baking dish with parchment paper and add the potatoes (and beet). Cut the 2 tbsp of butter into pieces and sprinkle around the potatoes and beets. Cook at 425° for 15-20 minutes, stirring halfway through.
- Once the potatoes are fork-tender, set them aside to cool.
- While the potatoes are cooking, wash your arugula in a water and vinegar solution, pat dry, and add to the container of your choice (Tupperware if meal prepping or a serving bowl if eating immediately.)
Dressing Instructions:
- Add all ingredients to a tall deli container or mixing bowl.
- For best results, blend with an immersion blender until well combined. You can also use a regular blender, whisk, or even a fork.
- Taste and adjust as needed.
Putting the Recipe Together:
- Add your cooled potatoes (and beets) on top of the bed of arugula salad.
- Sprinkle the feta cheese and nuts on top.
- If serving immediately, top with the dressing. If saving for later, keep the dressing on the side.
- Enjoy!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
