Name: Warm carrot and pumpkin salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 500g pkt Diced Butternut Pumpkin; 1 bunch Dutch carrots, ends trimmed; 36.40 gm olive oil; 1 orange, zested, juiced; 23.40 gm wholegrain mustard; 27.00 gm Maple Syrup; 20.00 ml apple cider vinegar; 250g pkt cooked baby beetroot, quartered; 200g pkt Crunchy Combo Sprouts; 80g almond; 400g can lentils, rinsed, drained; 250.00 ml flat-leaf parsley leaves

Warm carrot and pumpkin salad

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Whip up a cozy carrot, pumpkin, and lentil salad in just 30 minutes!

Ingredients:

500g pkt Diced Butternut Pumpkin
1 bunch Dutch carrots, ends trimmed
36.40 gm olive oil
1 orange, zested, juiced
23.40 gm wholegrain mustard
27.00 gm Maple Syrup
20.00 ml apple cider vinegar
250g pkt cooked baby beetroot, quartered
200g pkt Crunchy Combo Sprouts
80g almond
400g can lentils, rinsed, drained
250.00 ml flat-leaf parsley leaves

Instructions:

Preheat the oven to 200C. Line a baking tray with parchment paper. Place the pumpkin and carrots on the tray, drizzle with 2 teaspoons of oil, and season. Roast for 20-25 minutes, turning occasionally, until the pumpkin is tender.
Combine the orange zest, orange juice, mustard, maple syrup, vinegar, and the remaining oil in a screw-top jar. Shake vigorously until well combined. Season with salt and pepper to taste.
Assemble the pumpkin mixture, beetroot, sprouts, almonds, lentils, and parsley on a serving platter, then generously drizzle with the dressing.

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