Garden Harvest Salad Recipe

Salad, like all meals that get repeatedly served, can becomes tiresome. I say, can, because they do not have to be boring. Salad can be simple, light, and act as a perfect accompaniment to a hearty meal, or in this case, the salad can be the meal and the side all wrapped into one. This entrée salad is great for either lunch or dinner and should provide a satisfying lift in energy while not leaving you feeling bloated and weighed down.

With the wide variety of squash in this salad, there is no need for an additional protein, but you can add grilled chicken or steak if you wish. The key flavors in this salad come from the roasted vegetables. Each squash has a distinct and hearty flavor and when combined, they create a perfect balance of fall flavors.

Garden Harvest Salad with Organic Lemon Herb Vinaigrette

To add a level of crispness to this salad, we have added corn, toasted pumpkin seeds and heirloom carrots. These ingredients deliver on the fall flavor theme while making sure that the salad does not feel mushy and bland. It is important to not only have a great flavor, but to also have a variety of textures.

Finally, for those interested, we kicked up the flavor with a touch of parmesan cheese and topped the entire salad in Litehouse® Organic Lemon Herb Vinaigrette. These additional toppings work to enhance the overall flavor profile of the dish and add just enough contrast to ensure that every bite is delightfully different.

Harvest Garden Salad Recipe

Serves 4 | Finish in 45 minutes

Deliciously fresh garden salad with an array of roasted vegetables tossed in Litehouse® Organic Lemon Herb Vinaigrette.


  • 1 head Romaine lettuce cleaned, cored and chiffonade
  • 1 cup small diced sweet potato
  • 1 cup small diced butternut squash 
  • 1 whole yellow squash
  • 1 whole zucchini squash
  • 1 cup corn kernels
  • 1 cup sliced heirloom carrots
  • ½ cup olive oil
  • ¼ cup toasted pumpkin seeds
  • ¼ cup grated Parmesan cheese
  • ½ cup Litehouse® Organic Lemon Herb Vinaigrette 
  • Salt and pepper to taste


  1. Heat oven to 375° F. Slice squash and zucchini into ¼ inch slices.
  2. Toss sweet potatoes in 2 tablespoons olive oil, and season with salt and pepper. Place on small sheet pan. Repeat this process with butternut squash, yellow squash, and zucchini squash.
  3. Roast vegetables 10-15 minutes or until tender. Remove from oven and cool.
  4. In a medium sized bowl, toss romaine lettuce, corn, carrots, and lemon vinaigrette until combined. Divide dressed greens between 4 plates.
  5. Arrange roasted vegetables on top of greens. Garnish with pumpkin seeds and cheese.

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