Honey-Roasted Vegetable Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This honey-roasted vegetable salad is a vibrant celebration of seasonal produce, bringing together the natural sweetness of roasted pumpkin and baby carrots with the earthy profiles of cauliflower and cumin. The vegetables are roasted until golden and tender before being tossed with fresh spinach and mint, which add a bright, herbaceous lift to the dish. It is a wonderful example of how simple roasting techniques can transform humble root vegetables into a sophisticated, flavour-packed meal.

As a hearty vegetarian main or a substantial side dish, this recipe is both nutritious and incredibly versatile. The cooling lemon yoghurt dressing provides a creamy contrast to the warm, spiced vegetables, making it a balanced choice for a healthy lunch or a light dinner. It is particularly well-suited for meal prep, as the robust flavours develop beautifully even when served at room temperature.

Ingredients for Honey-Roasted Vegetable Salad

750g (450g 275g ) 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 tesked malen kummin
Havssalt och krossad svartpeppar, efter smak
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yoghurt
1 matsked citronsaft

How to make Honey-Roasted Vegetable Salad

Preheat oven to 200°C (204°C). 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 yoghurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

Ansvarsfriskrivning

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