easiest way to prepare any night of the week Warm carrot and pumpkin salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm carrot and pumpkin salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm carrot and pumpkin salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm carrot and pumpkin salad is something that I’ve loved my entire life.

Table of Contents


  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 1 bunch Dutch carrots, ends trimmed
  • 2 tablespoon olive oil
  • 1 orange, zested, juiced
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon Coles Finest Maple Syrup
  • 1 tablespoon apple cider vinegar
  • 250g pkt cooked baby beetroot, quartered
  • 200g pkt Coles Crunchy Combo Sprouts
  • 1/2 cup (80g) whole almonds, toasted, coarsely chopped
  • 400g can lentils, rinsed, drained
  • 1 cup flat-leaf parsley leaves


  • Step 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.
  • Step 2
    Meanwhile, place orange zest, orange juice, mustard, maple syrup, vinegar and remaining oil in a screw-top jar. Shake well. Season.
  • Step 3
    Arrange the pumpkin mixture, beetroot, sprouts, almond, lentils and parsley on a serving platter. Drizzle with the dressing.

So that’s going to wrap it up for this exceptional food Warm carrot and pumpkin salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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