Warm Carrot and Pumpkin Salad

Preparation: 5 minutes

Cooking Time: 25 minutes

Serves: 4


500g diced pumpkin

1 bunch of carrots, ends trimmed

2 tbsp olive oil

1 orange, zested and juices

1 tbsp wholegrain mustard

1 tbsp maple syrup

1 tbsp apple cider vinegar

250g pkt cooked baby beetroot, quartered

200g sprouts

1/2 cup (80g) whole almonds, toasted, coarsely chopped

400g can lentils, rinsed and drained

1 cup flat-leaf parsley leaves


Step 1: Preheat your oven to 200c. Link a baking tray with baking paper and arrange the pumpkin and carrots on the tray, drizzle with 2 tsp of oil. Season and put in the oven to roast turning them occasionally for 20/25 minutes or until the pumpkin is tender.

Step 2: While this is roasting, place the orange zest, orange juice, mustard, maple syrup, vinegar and remaining oil in a screw-top jar. Shake well and season.

Step 3: Arrange the pumpkin mixture, beetroot, sprout, almonds, lentils and parsley on a serving platter and then drizzle with the dressing.

Read the original recipe here

Image is taken from the same source.


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Courtney Myers
19 Year Old Space Cadet
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