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 chiffonaded
  • 1 c. Sweet Potato, diced
  • 1 c. Butternut Squash, diced 
  • 1 Yellow Squash, whole
  • 1 Zucchini Squash, whole
  • 1 c. Corn Kernels
  • 1 c. Sliced Heirloom Carrots
  • ½ c. Olive Oil
  • ¼ c. Toasted Pumpkin Seeds
  • ¼ c. Grated Parmesan Cheese
  • ½ c. 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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