This recipe was developed as part of a paid partnership with Ziggys Fresh in Canberra.
Winter time and salads are the last thing on our mind. Here in Canberra, however cold it may get, the sunny days of clear blue sky can fool you into wanting one.
This is not the time for crisp lettuce and tomatoes drowned in dressing, more so we reach for some warm roasted veg with their caramelised edges.
So here’s a salad you can make by just throwing things in the oven at different intervals. It’s kit set and forget but the prime flavour you get from each veg being cooked just right is worth it.
And to ward off any of those winter chills that tend to set in around dinner time, the dressing is filled with warming honey. This plays on the earthy cumin notes to add heat without fire.
Plus you serve it warm(ish) which helps too.
Roast Veggie Salad with Honey
– About 500g pumpkin, peeled and diced (unless using a variety where the peel is edible when cooked, then leave the peel on)
– 2 bunches Dutch carrots, washed and trimmed
– 1 packet Cauli Blossom
– 2 fresh beetroot, peeled and chopped, or 1 pack pre-cooked baby beetroot
– 1 packet baby rocket leaves or similar salad mix
– 1 pomegranate, though you won’t use all of it
– 1 small packet goat’s cheese, approx 150g
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/2 lemon, zest and juice
– 2 tablespoons honey, approx
– 1 clove garlic, crushed
– 3 tablespoons olive oil
– salt and pepper to taste
1. Preheat your oven to 180 degrees and place two racks inside with room for two baking trays on top of one another.
2. Toss the pumpkin in about 1 tablespoon of oil along with the cumin and paprika.
Place into a lined baking tray and bake for about 25 mins.
3. In a separate baking dish, arrange the beetroot and drizzle with oil plus the zest of lemon. (The beetroot is baked separately so it doesn’t turn everything else purple!) Place in the oven and bake for 25 mins if using pre-cooked or closer to an hour if using fresh, you will know it’s done when a fork can easily pierce the soft flesh of the previously raw beetroot.
4. Season the carrots with a little oil, salt and drizzle with a teaspoon of honey.
Remove the first baking tray from oven, add the carrots to the pumpkin and return to bake for another 25 mins.
5. Coat the cauli blossom in a little oil and add to the first baking tray (not the one with the beetroot!), returning all of it to bake for 10 mins before removing and setting aside to cool.
6. Remove the beetroot and do the same.
7. To prepare the dressing, mix the remaining oil with juice of the lemon, remaining honey, crushed garlic, salt and pepper. Mix together.
8. To assemble salad, in a wide, shallow salad bowl arrange the baby rocket then all the vegetables over the top. Crumble on the goat’s cheese and sprinkle with pomegranate seeds.
9. Finally, drizzle with dressing and serve. This can be eaten while still warm or at room temperature.