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Harvest Salad & Vinaigrette Dressing
Tea Recipes

Harvest Salad & Vinaigrette Dressing


Recipe by: LANEY & LU

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Our favorite flavors of Autumn! Tea Forte's Harvest Apple Spice tea has a beautiful apple flavor that makes an amazing salad dressing. We wanted to showcase how versatile the tea is by making multiple recipes that come together to make a beautiful meal.

Making the Vinaigrette Dressing with olive oil, maple syrup and Harvest Apple Spice tea

Harvest Salad & Vinaigrette Dressing

Recipe by: LANEY & LU

  • Prep time:35 minutes
  • Cook time:16-20 minutes

Vinaigrette Ingredients

  • 2 tsp Tea Forté Harvest Apple Spice loose leaf tea, ground to a fine powder*
  • ¼ cup dijon mustard
  • ½ cup apple cider vinegar
  • ½ cup maple syrup
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 cups extra virgin olive oil

Squash Salad Ingredients

  • 1 large delicata squash
  • 1 tablespoon extra virgin olive oil
  • 1 tsp Tea Forté Harvest Apple Spice loose leaf tea, ground to a fine powder*
  • ¼ tsp sea salt
  • 12 oz mixed greens
  • 12 oz shredded kale
  • 4 oz goat cheese, crumbled
  • ½ cup toasted pine nuts
  • ¼ cup pomegranate seeds
  • salt and ground black pepper, to taste


  1. Make the dressing: Combine all the dressing ingredients, except for the olive oil, into a blender and blend until smooth. Then slowly drizzle the olive oil into the blender on medium-low speed to emulsify the dressing. Dressing is ready when it is fully incorporated and light in color. This dressing can be made 2-3 days ahead of time. The apple flavor will continue to develop as it sits.
  2. Make the roasted squash: Preheat the oven to 350°F. While it's heating, wash the squash and cut in half lengthwise. Scoop out seeds and discard. To slice, place the squash cut side down and cut each half into ¼ inch thick slices. In a mixing bowl, combine the sliced squash, olive oil,1 tsp of ground tea, and salt, tossing to coat. Place the seasoned squash on a parchment-lined baking tray and bake at 350°F for 16-20 minutes or until tender. Be sure to space the squash apart for even cooking. Allow to cool before making the salad.
  3. Assemble the salad: In a large serving bowl, add mixed greens and shredded kale. Arrange the roasted delicata squash on top, then sprinkle with a generous layer of crumbled goat cheese, pomegranate seeds and toasted pine nuts. Season with salt and pepper, serve with the Harvest Apple Vinaigrette on the side.

* To grind loose tea, use a mortar & pestle or a spice grinder. A small food processor or powerful blender can also be used.

Yield: 6-8 servings

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