Autumn Harvest Salad

Savour autumn's bounty with this irresistible autumn harvest salad, bursting with vibrant flavours and an array of seasonal ingredients. Recipe video is above!

Course: Salad

Cuisine: American

Keyword: Easy, Fall, Seasonal

Prep Time: 20

Cook Time: 35

Assembly Time: 5

Total Time: 1

Servings: people

Calories: 464kcal

Author: Gabby Campbell

Ingredients

Salad Ingredients

4 cups rocket / arugula (see note 1)
400 g sweet potato (roughly 1 medium-sized)
150 g Brussels sprouts
80 g red onion (roughly 1 medium-sized)
250 g carrots (roughly 2 medium-sized, try for yellow or purple if available)
⅓ cup pomegranate arils
1 apple (any preferred but sweet varieties would be best)
½ cup walnuts
¼ cup pumpkin seeds
3 Tbsp olive oil
100 g feta (optional)
100 g prosciutto (optional)
1 Tbsp za'atar (optional)
½ - 1 tsp salt (to your taste)

Dressing Ingredients

1 cup Greek yoghurt
¼ cup tahini
¼ cup lemon juice
1 clove garlic (crushed). If preferred add more to your tastes.
½ - 1 tsp salt (to your taste)

Instructions

For The Dressing

Make this first so the flavours have time to meld together.
In a medium-sized bowl stir together all the dressing ingredients until well combined, then set aside while you make the salad.

For The Salad

Preheat the oven to 180ºC/350ºF and line three baking trays with baking paper (see note 1).
Wash the rocket/arugula and put through a salad spinner or pat dry with paper towels. Put this into the dish you're using to serve the salad, then set aside.
De-seed the pomegranate and set aside the arils. They'll be used for the topping.
Tip the walnuts and pumpkin seeds onto one of the baking trays. Keep them separate so that if one lot cooks faster they're easily removed. Set this aside for now.
Lay all the prosciutto out on the second baking tray and set aside.
Peel the red onion then cut it in half from root to tip. Cut each half into 4 wedges then add them to a small bowl.
Peel the sweet potato and carrots. Cut them into large chunks (roughly 2.5cm / 1 inch). Place in a separate bowl to the onions (see note 2).
Cut the base off each Brussels sprout then cut them in half from root to tip. Place into the bowl with the sweet potato and carrots.
Pour 1 tablespoon of olive oil into the onion bowl, and the remaining 2 tablespoons into the bowl with the other veg. Sprinkle the salt across the two bowls then toss each of them to ensure all veg are coated.
Pour the sweet potato, carrots, and Brussels sprouts onto the third baking sheet and place on the top shelf in the oven for 15 mins.
When the timer goes off, add the onions to the baking sheet and cook for another 10 minutes.
This time when the timer goes off, leave the veg in, but add in the trays with the walnuts/pumpkin seeds and the prosciutto on the other oven shelves (see note 3). Bake for a further 10 mins then remove everything from the oven.
Just before assembling the salad, cut the apple into quarters, cut out the core from each section then thinly slice.
Now top the rocket/arugula with the baked veg, sliced apple, crumble over the feta, sprinkle over the crunchy nuts, then the crispy prosciutto, the pomegranate seeds and finally, sprinkle over the dukkah.
Once done the bowl is so beautiful and colourful I serve it as is with the dressing on the side.

Notes

Note 1: Don't be tempted to make this salad on the fly! It does require quite a bit of prep but, making the salad will be so much easier if you have all your ingredients ready and waiting for you. The only thing to do at the last minute is chop the apple so it doesn't go brown.

Note 2: Onions are much softer than the root veg and as such they require less cooking time. This is why they're prepped separately. You'll see in the video I toss them all in the one bowl. I do that then just remove the 8 wedges of onion to keep it simpler. Feel free to do the same.

Note 3: Most ovens will have three shelves, if yours has two - there are two options for the prosciutto or nuts:

One can be pan-fried. The prosciutto until crisp, the nuts/seeds until they have released some oils and are looking a little more golden (or slightly brown around the edges for the seeds).
They can both be added as is. If you don't want to go to the added fuss of pan-frying you can just tear up the prosciutto and add it to the salad. For the nuts and seeds - you can buy pre-roasted. I do recommend cooking the prosciutto though. It's so delicious with this salad.

Nutrition