Harvester Harvest Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant blend of roasted root vegetables and crisp greens, balanced by a bright honey-lime dressing for a refreshing seasonal meal. This american-inspired salads ready in about 40 minutes pairs finely chopped red onion, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1/2 cup, finely chopped red onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups (arugula and spinach) mixed greens
• 1/4 cup, crumbled feta cheese
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp dried oregano

Instructions

1. Step 1: Preheat oven to 425°F. Toss diced carrots, sweet potato, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 25 minutes until tender and slightly caramelized.
2. Step 2: Whisk together honey, lime juice, 1 tbsp extra-virgin olive oil, and 1/4 tsp dried oregano in a small bowl until fully combined.
3. Step 3: Arrange mixed greens on a serving plate, top with roasted vegetables, sprinkle with crumbled feta cheese, and drizzle with the honey-lime dressing.