Autumn roast veg salad

Perfectly crisp and fragrant, this warm salad is prepared and served all in one dish!

30 minutes

Serves 6 (as a side) 


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Glug olive oil  
    Juice (60ml) and grated peel of 1 lemon 
  • 2 Tbsp (30ml) honey 
  • 1 Tbsp (15ml) chipotle spice 
  • 2 tsp (10ml) cumin seeds 
  • 1 tsp (5ml) ground coriander 
  • 4 carrots, cut into chunks 
  • 4 parsnips, quartered 
  • 4 beetroots, quartered 
  • 12 radishes, halved 
  • Salt and milled pepper 
  • 1 packet (100g) PnP crimson leaf salad 
  • Handful pecan nuts, chopped and toasted  
  • Halloumi croutons (optional, see cook’s note) 


Yoghurt dressing: 

  • 2 Tbsp (30ml) olive oil 
  • 1 clove garlic, minced 
  • 1 tsp (5ml) sumac 
  • ½ cup (125ml) PnP double cream plain yoghurt 
  • Squeeze lemon juice (optional) 
  • Handful fresh parsley, chopped 
  • Salt and milled pepper 



  1. Combine all dressing ingredients, season and set aside. 
  2. Preheat oven to 180°C.  
  3. Combine olive oil, lemon juice and peel, honey and spices in a small bowl. 
  4. Place vegetables on a baking tray, pour over oil mixture and toss. Season. 
  5. Roast for 20-25 minutes until tender and vegetables start to caramelise. 
  6. Cool slightly and top with salad leaves, nuts and halloumi croutons, if you like. 
  7. Serve with dressing on the side. 






Browse more sides and salad recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Amarula and rooibos custard tartlets

Two South African flavours meet in one perfect pastry with a smooth-as-silk custard. You can prepare the tart cases and custard in advance, but only fill them just before serving.

Ginger-date tiramisu

Coffee, spice and all things nice. This tiramisu is sure to be a treat at your next dinner party!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.