Honey-Roasted Vegetable Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 cucharadas de aceite de oliva virgen extra
1 tablespoon honey (to sweeten the deal!)
1 cucharadita de comino molido
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 yoghurt
1 cucharada de jugo de limón

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.