Honey-Roasted Vegetable Salad
Honey-Roasted Vegetable Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 200°C (400°F).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 200°C (400°F).
Line a large roasting pan with non-stick baking paper.
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.
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.
Place the yogurt, lemon juice, salt and pepper in a small bowl.
Mix with a spoon and drizzle over the salad to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.