Warm roasted vegetable salad

Ingre­di­ents:

• 2 cups chop­ped but­ter­nut or Hok­kai­do pumpkin
• 2 cups coar­se­ly chop­ped zucchini
• 1/2 cup diced red onion
• 1 cup diced carrots
• 1 teas­poon Papri­ka powder
• 1 teas­poon raw honey
• 1 tsp ground cori­an­der
• 1/2 tsp ground cumin
• 2 cups spinach
• 2 cups arugula
• 1/4 cup fresh cil­an­tro, chopped

for the dres­sing:

• 3 tbsp fresh­ly squeezed oran­ge juice
• 1/4 teas­poon fine­ly gra­ted oran­ge peel
• 1/2 gar­lic clove, fine­ly grated
• 1 teas­poon raw honey
• 1 tbsp lemon juice

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C. Line a lar­ge bak­ing tray with bak­ing paper. Mix the pre­pared vege­ta­bles and spi­ces well in a bowl. Now spread the mix­tu­re on the bak­ing paper and roast for 20 to 25 minu­tes until soft and light­ly browned.

In the mean­ti­me, prepa­re the dres­sing by whis­king all the ingre­di­ents tog­e­ther. Now wash the spin­ach, rocket and fresh cori­an­der and cut them a litt­le or chop the cori­an­der. Arran­ge all the leafy greens in a bowl. Spread the warm oven vege­ta­bles on the leafy greens and drizz­le with the dressing.

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