Warm Carrot And Pumpkin Salad
  1. Preheat oven to 200C. Line a baking tray with baking paper. Arrange the pumpkin and carrots on tray and drizzle with 2 teaspoons oil. Season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.

  2. Meanwhile, place orange zest, orange juice, mustard, maple syrup, vinegar and remaining oil in a screw-top jar. Shake well. Season.

  3. Arrange the pumpkin mixture, beetroot, sprouts, almond, lentils and parsley on a serving platter. Drizzle with the dressing.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 30m

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