Fall Harvest Salad
Savour autumn's bounty with this irresistible Fall Harvest Salad, bursting with vibrant flavours and an array of seasonal ingredients.
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Servings: 6 people
Calories: 464kcal
Ingredients
Salad Ingredients
- 4 cups arugula/rocket (see note 1)
- 14 oz sweet potato (400g, roughly 1 medium-sized)
- 5 oz Brussels sprouts (150g)
- 1 medium, red onion
- 2 medium-sized carrots (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
- 3.5 oz feta (100g and an optional addition)
- 3.5 oz prosciutto (100g and an optional addition)
- ½ tsp salt (or 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.
- 1 tsp salt (or 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 350ºF/180ºC 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 1-inch/2.5cm). 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, and the pomegranate seeds.
- Serve with the dressing mixed through or on the side.
Video
Notes
Note 1: This salad does require quite a bit of prep, but making it will be much easier if you have all your ingredients ready to go. The only thing to do at the last minute is chop the apple so it doesn't go brown. Consider making the dressing, vegetables, and toasting the nuts the day before to reduce hands on time when making the dish.
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.
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
Serving: 1.5cups | Calories: 464kcal | Carbohydrates: 35g | Protein: 15g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 784mg | Potassium: 749mg | Fiber: 7g | Sugar: 13g | Vitamin A: 17049IU | Vitamin C: 36mg | Calcium: 226mg | Iron: 2mg
