During this time of the year there is very little happening in our garden. However, root vegetables are always somewhere to be found and we love using them to make a delicious and healthy Warm Carrot and Pumpkin Salad. This three-step recipe is super simple and tastes spectacular with some grilled meat, fish or haloumi, and of course… a glass of Holm Oak 2018 Sauvignon Blanc.



  • 500g diced butternut pumpkin
  • 1 bunch carrots, ends trimmed
  • 2 tsp olive oil
  • 1 orange, zested, juiced
  • 1 tsp wholegrain mustard
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • 250g cooked baby beetroot, quartered
  • 200g crunchy sprouts
  • 1/2 cup whole almonds, toasted, coarsely chopped
  • 400g lentils, rinsed, drained
  • 1 cup flat-leaf parsley leaves



  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
    Drizzle with the dressing.


Serves 4.

Image source: Taste.com.au

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