Honey glazed carrot salad

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This honey glazed carrot and cauliflower salad goes really well with grilled or roasted meats, or as a meal in itself. As we head into autumn, roasted vegetable salads are a delicious option.

This honey dispenser by Zero Japan is perfect for storing and dispensing honey. We have lots of beekeepers in our area so I seek out their honey and try the different varieties as they all have a unique flavour.

I hope you enjoy this honey glazed carrot salad. Feel free to include other vegetables you may have on hand, such as pumpkin or sweet potato, as anything goes!

Honey glazed carrot and cauliflower salad recipe, Kitchen to Table Yamba

Honey glazed carrot salad

This honey glazed carrot and cauliflower salad goes really well with grilled or roasted meats, or as a meal in itself.

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Servings 4 as a side dish

Ingredients

1 bunch Dutch or baby carrots,d tops trimmed but reserved
1/2 cauliflower broken into florets
2 tbsp olive oil
1 tbsp honey
salt & pepper
1 tsp ground cumin

to garnish

a handful of carrot tops picked or roughly chopped
a handful of mint and/or coriander leaves roughly chopped
1 tbsp flaked almonds or your favourite nut or seed toasted
60 g goats cheese optional

Dressing

2 tbsp olive oil
3 tsp white balsamic vinegar
1 tsp honey
salt & pepper
pinch ground cumin
1 tbsp carrot tops

Instructions

Wash and/or scrub the carrots until clean, be sure to rinse the stems to remove any dirt or sand. Wash the carrot tops in plenty of cool water, then drain or spin in a salad spinner. These can be used as herbs or salad leaves.
Preheat the oven to 190-200C fan-forced; line a baking tray with baking paper for ease of cleaning up.
Place the carrots and cauliflower florets onto the tray and drizzle with the olive oil and honey, season with salt, pepper and cumin. Toss to coat then spread into an even layer. Roast for 25-30 minutes or until golden and tender. Set aside to cool slightly.
To assemble the salad sprinkle most of the carrot tops and herbs over the platter, tumble over the roasted carrots and cauliflower, sprinkle over the toasted nuts, crumble over the cheese (if using), sprinkle over the remaining herbs then drizzle with the dressing.