Honey-roasted pumpkin and carrot salad

I really like pumpkin. Unfortunately, the pumpkin farmers in the country where I now live either feed their pumpkins to the pigs or use the seeds to make pumpkin seed oil. So I don't get to eat it much.

Luckily for me though, there must be other people in Vienna who also like pumpkin, as I am seeing it at the markets more and more. Usually pumpkin only appears here in the Autumn (Sept - Nov), but I found one in my local grocer yesterday. Here is how we ate it.

What you'll need

500g pumpkin (any variety you can find), chopped into wedges or chunks approx 5cm wide
4 large carrots, cut into quarters lengthways
2 tbls honey
2 tbls balsamic vinegar
2 cups of salad greens (rocket, baby spinach, lambs lettuce etc)
2 tlbs vegetable oil
Salt and pepper

*This recipe will feed four people as a side dish.

What to do

Heat your oven to 180 degrees Celsius.

Place to pumpkin and carrot into a baking dish.

Pour over vegetable oil, sprinkle with salt and pepper and mix well to coat the vegetables.

Place dish into the over and roast for approx 40 minutes, or until soft and slightly brown.

Remove from the oven, drizzle honey over vegetables and cool until just warm.

Once vegetables are cool, arrange salad on a plate or platter, arrange pumpkin and carrot on top, then drizzle with balsamic vinegar.

If you like, you could also add slices of avocado, chunks of fetta cheese or pine nuts to this salad to make it even more delicious.

I have had my pumpkin fix for now....looking forward to the next time.