Harvest Salad Recipe with Lemon Thyme Dressing | Recipe Blog

Ingredients

• 2 large carrots, peeled and sliced into thin ribbons
• 2 medium beets, roasted and sliced
• 4 cups fresh arugula, washed and dried
• 1/2 cup toasted pumpkin seeds
• 1/4 cup extra‑virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp fresh thyme leaves, minced
• 1 tsp honey (or maple syrup for vegan)
• 1 tsp apple cider vinegar
• Salt and freshly cracked black pepper to taste