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Honey-Roasted Vegetable Salad

By Donna Hay

3.7

(3)

Roasted carrots cauliflower florets and chopped pumpkin in baking pan drizzle with yogurt sauce and scattered with mint...
Photo by William Meppem and Chris Court

Mix and match your favorite fall vegetables into this delicious side dish.

Recipe information

  • 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

Preparation

  1. Step 1

    Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.

    Step 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.

    Step 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.

    Step 4

    Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

Book cover for Basics to Brilliance Kids by Donna Hay featuring a bowl full of flour on a floured countertop.
From Basics to Brilliance Kids: A Healthy Book for Big and Little Cooks © 2018 by Donna Hay. Reprinted by permission of 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladPumpkinSquashVegetableCauliflowerCarrotRoot VegetableSpinachLeafy GreensSideDinnerGluten FreeNut FreeVegetarianEasySheet-Pan DinnersWeeknight MealsRoastThanksgivingFallWinterCookbooks

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