Honey-roasted vegetable salad

Indulge in the savory goodness of honey-roasted vegetables in this delightful salad. The perfect blend of sweet and savory flavors awaits!

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

Instructions:

1. Preheat the oven to 200°C (400°F) and prepare a large roasting pan by lining it with non-stick baking paper.
2. With the help of an adult, use a sharp knife to peel and cut the pumpkin into 2cm pieces, removing the seeds. Prepare the cauliflower by cutting it into florets and clean the carrots by trimming and gently scrubbing them.
3. Arrange the prepared vegetables in the roasting pan, then drizzle them with oil and honey. Season with cumin, salt, and pepper, and mix well using tongs. Roast in the oven for 25–30 minutes until the vegetables are tender and golden. Carefully remove the pan from the oven wearing oven gloves, then add the spinach and mint, tossing them with the warm vegetables using tongs. You can transfer everything to a salad bowl at this point if desired.
4. In a small bowl, combine the yogurt, lemon juice, salt, and pepper. Mix well and drizzle over the salad before serving.

Summary:

• Calories: 1023 kcal
• Fat: 40 g
• Protein: 40 g
• Carbs: 156 g
• Potassium: 6751 mg
• Magnesium: 385 mg