Best Gourmet Veggie Salad Recipes

Honey-Roasted Vegetable Salad image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 11

750g (1 lb 10 oz) pumpkin (you can choose which type)
1 small head cauliflower (600g)
1 bunch baby heirloom carrots (400g)
2 tablespoons extra virgin olive oil
1 tablespoon honey (to sweeten the deal!)
1 teaspoon ground cumin
Sea salt and cracked black pepper, to taste
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yogurt
1 tablespoon lemon juice

Steps:

Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

Gourmet Veggie Salad image

Provided by Pat Duran

Categories Salads

Time 10m

Number Of Ingredients 11

2 c fresh cooked green beans or 1 can cut green beans,drained
16 oz can garbanzo beans(chick peas), drained
1 c diced carrots,cooked
1/3 c tarragon vinegar
1/4 c olive oil
1/4 c pure honey
1 Tbsp lemon juice, fresh
1 clove minced garlic
1 tsp seasoned salt
1 tsp dill weed
3 Tbsp french fried onions, optional

Steps:

1. Drain vegetables and place in a glass bowl. Set aside. --- In a small saucepan combine the vinegar, olive oil, honey,salt, lemon juice,garlic and dill weed..heating until honey has dissolved; gently pour over vegetables; toss to coat evenly and blend. Chill overnight. Just before serving toss again and sprinkle top with the onions,if desired.