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Honey Roasted Warm Veg Salad

Honey Roasted Warm Veg Salad

Serves 6

Prep time: 20 minutes Cook time: 35


For the veg honey glaze:

  • ¼ cup butter
  • 2 tbsp GOLDCREST honey
  • 4 sprigs fresh thyme

For the roast veg salad:

  • 1 large red onion
  • 250g baby carrots
  • 250g cauliflower
  • 250g turnips
  • 250g pumpkin
  • 250g spinach
  • 100g Goat’s cheese, for topping
  • Salt and pepper

For the vinaigrette:

  • ½ cup olive oil
  • ¼ cup sherry vinegar
  • 2 tbsp GOLDCREST honey
  • 1 tsp garlic
  • 1 tbsp shallots
  • Salt and pepper


  1. Begin by preparing the honey glaze. In a saucepan melt the butter then add the honey and fresh thyme. Allow to come to a simmer for 1-2 min then remove from heat.
  2. On a large roasting tray combine the red onion, carrots, cauliflower, turnips and pumpkin. Pour the honey glaze over the vegetables and season with salt and pepper. Toss vegetables in the glaze to evenly coat. Roast the vegetables for 30 min in a 180˚C oven.
  3. While the vegetables are roasting prepare the vinaigrette. In a jar combine the olive oil, sherry vinegar, honey, garlic, shallots, salt and pepper. Shake vigorously until emulsified.
  4. Take the veg out of the oven and spoon onto a bed of raw baby spinach. The heat of the veggies will begin to wilt the spinach. Drizzle over some vinaigrette to taste. Toss well.

Finally crumble over goat’s cheese and serve.

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