Name: Honey-Roasted Vegetable Salad
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

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 notes

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