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Red Cabbage Harvest Salad with Nuts and Herbs

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A seasonal salad with roasted squash, crisp apples, creamy cheese, and toasted nuts, all tossed in a bright lemon thyme dressing. A refreshing and hearty autumn dish.

Ingredients

Scale

  • 5 cups mixed greens (arugula, baby kale, or spinach)

  • 2 cups butternut squash or sweet potato, cubed

  • 1 crisp apple (Honeycrisp or Fuji), thinly sliced

  • ¼ cup red onion or shallots, thinly sliced

  • ¼ cup goat cheese or feta, crumbled

  • ¼ cup toasted pecans, walnuts, or pumpkin seeds

  • ½ cup cooked quinoa or wild rice (optional)

Lemon Thyme Dressing:

  • ¼ cup olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

  • 1½ tsp fresh thyme, chopped

  • Salt and black pepper to taste

Instructions

  • Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.

  • Toast nuts in a dry skillet until fragrant. Set aside.

  • Whisk together dressing ingredients in a jar or bowl until emulsified.

  • In a large bowl, combine greens, apple slices, roasted squash, onion, and quinoa (if using).

  • Add goat cheese and nuts. Drizzle with dressing and toss gently to coat.

  • Serve immediately, garnished with extra herbs or a squeeze of lemon.

Notes

  • Store components separately for freshness.

  • Swap in different fruits, nuts, or roasted vegetables as desired.

  • Add protein like chicken or chickpeas for a complete meal.

Find it online: https://dryrecipes.com/red-cabbage-harvest-salad-with-nuts-and-herbs/