This Harvest Salad is the perfect meal when you want something super fresh but still hearty and filling. The combination of roasted veggies and bacon plus a super creamy lemon dressing makes this Harvest Salad too good not to love!

Fall is here! (well, in two days.) I used to think I was quite original as someone who loved the fall, but as I’ve gotten older, or maybe as social media has grown, it’s quite obvious that almost everybody loves the fall. But for good reason! There really is nothing like that classic cool air, vibrant colours painting parks and streets, or the first cozy knit of the season.

Honestly, I could write endlessly about it.

But another thing that I love about the fall are all the warm, hearty foods and flavours that I get to eat more of. Squash and potatoes are essentials for me this time of year because I love soups, stews, oven roasts, and most importantly, this delicious Harvest Salad.

Salads are often thought of as light, summery dishes and while they certainly are go-to’s that time of year, they can still be just as good for the cooler months. This Harvest Salad features warm roasted veggies including acorn squash, Brussels sprouts, plus bacon and a creamy lemon & hemp dressing. Try and find uncured bacon, and sugar-free if possible. If you’re in Toronto, I love Pederson’s uncured + sugar-free bacon that you can get at The Healthy Butcher.

Keep in mind that you can definitely get creative with the types of veggies you add to this salad. It’s also a great dish for using up any leftovers. I often enjoy this with broccoli, butternut squash, and as you can see in the photos, some fingerling potatoes. I also love this recipe with turkey bacon that I like to grab from my local market.

Oh, one more thing! The creamy lemon & hemp dressing used in this recipe also doubles as a dip for veggies. Try it!

5 from 1 vote
Print

Harvest Salad

A hearty fall salad featuring squash, Brussels sprouts, bacon, apple, and a creamy lemon & hemp dressing.

Course Salad
Cuisine Gluten-free
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1
Author Meghan Livingstone

Ingredients

For the Salad

  • 2 large handfuls of spring mix
  • 1/2 cup roasted Brussels sprouts or broccoli
  • 3-4 pieces/cubes acorn squash
  • 1/2 apple, thinly sliced
  • 3 strips pork or turkey bacon
  • 1 tbsp hemp seeds or other nut or seed for topping

For the Creamy Lemon & Hemp Dressing

  • 1 cup hemp seeds
  • 2/3 cup water
  • 6 tbsp lemon juice
  • 1 tsp maple syrup or honey
  • 1 tsp dried basil
  • 1/2 tsp dried dill
  • sea salt & black pepper to taste

Instructions

Roasted Veggies:

  1. Begin by cooking your vegetables. Aside from the squash, you can steam your veggies. To roast everything together, preheat oven to 400F.

  2. Chop veggies up and lay on parchment-lined pan, coated evenly with a small drizzle of olive oil. For acorn squash, simply cut in half, remove seeds, and cut into thick slices. Alternately, cook halves flesh down. Cook for 35-40 minutes.

To Prepare the Salad:

  1. Place spring mix on plate and add roasted veggies to the side.

  2. Top with apple slices, bacon strips, a drizzle of dressing, and a sprinkle of desired nuts/seeds.

For the Dressing

  1. Add all ingredients to blender and blend on high until smooth.

  2. Use right away and store any leftovers in airtight container for up to 1 week.

Recipe Notes

Feel free to use any dressing that you like for this salad.

This salad can be whipped up much quicker if you use pre-cooked, leftover veggies!


 

Do you love the fall too? What’s your favourite part?!

Did you try this recipe? Leave me a comment below or tag me on Instagram @meghanlivingstone.