Honey-Roasted Vegetable Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 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 colheres de sopa de azeite de oliva extra virgem
1 tablespoon honey (to sweeten the deal!)
1 colher de chá de cominho em pó
Sal marinho e pimenta preta moída, a gosto
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yoghurt
1 colher de sopa de suco de limão

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.