Honey-Roasted Vegetable Salad Recipe

Name: Honey-Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750g (1 lb 10 oz) pumpkin (you can choose which type); 1 small head cauliflower (600g); 1 bunch baby heirloom carrots (400g); 2 tablespoons extra virgin olive oil; 1 tablespoon honey (to sweeten the deal!); 1 teaspoon ground cumin; Sea salt and cracked black pepper, to taste; 4 cups (100g) baby spinach leaves; 1 cup mint leaves (optional); 1/2 cup (140g) natural Greek-style yogurt; 1 tablespoon lemon juice

Servings: persons

750g (1 lb 10 oz) pumpkin (you can choose which type)
1 small head cauliflower (600g)
1 bunch baby heirloom carrots (400g)
2 tablespoons extra virgin olive oil
1 tablespoon honey (to sweeten the deal!)
1 teaspoon ground cumin
Sea salt and cracked black pepper, to taste
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yogurt
1 tablespoon lemon juice

1
Preheat oven to 200u00b0C (400u00b0F). Line a large roasting pan with non-stick baking paper.
2
Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
3
Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
4
Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 750g (1 lb 10 oz) pumpkin (you can choose which type), 1 small head cauliflower (600g), 1 bunch baby heirloom carrots (400g), 2 tablespoons extra virgin olive oil, and more.

Yes, Honey-Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey-Roasted Vegetable Salad

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