Honey-Roasted Vegetable Salad
Golden honey brings out the natural sweetness of roasted vegetables, paired with leafy greens, toasted almonds, and a tangy honey-mustard dressing. It’s a vibrant, wholesome dish that highlights how much we rely on bees for the foods we love. Without pollinators, most of these fresh, colourful ingredients simply wouldn’t be on our plates.
With Bees
With bees, this salad bursts with colour and nutrition. Bees pollinate almonds, helping produce the crunchy toasted nuts that finish the dish. They also play a vital role in growing vegetables like zucchini, pumpkin, and capsicum, improving yields and quality through pollination. And, of course, bees make the honey used in the dressing and glaze. Thanks to bees, this salad is vibrant, balanced, and full of natural flavour.
Without Bees
Without bees, this salad would look and taste very different. Almonds would disappear, and many of the vegetables including zucchini, capsicum, and pumpkin would struggle to grow. The honey in the dressing would be gone too. What’s left is a simple bowl of greens, missing the flavour, variety, and nourishment that bees make possible.
Ingredients
Roasted Vegtables
- 1 bunch Dutch carrots
- 1 zucchini (cut into half-moons)
- 1 red capsicum (sliced)
- 1 yellow capsicum (sliced)
- 1 red onion (cut into wedges)
- 1/2 butternut pumpkin (peeled and cut into cubes)
- 2 tbsp olive oil
- 1 tbsp Beechworth Honey Traditional Honey
- Salt & pepper (to taste)
Salad
- 4 cups mixed leafy greens
- 1/4 cup almonds (chopped & toasted)
- 1/4 cup dried cranberries
Salad Dressing
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp Beechworth Honey Traditional Honey
- 3 tsp dijon mustard
- salt & pepper (to taste)
Instructions
- Preheat the oven to 200°C (fan-forced).
- In a large bowl, combine the carrots, zucchini, capsicum, onion and pumpkin. Drizzle with olive oil and honey, then season with salt and pepper. Toss well to coat evenly.
- Spread the vegetables in a single layer on a lined baking tray. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised.
- Meanwhile, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until smooth and emulsified.
- Place the mixed leafy greens in a large salad bowl or serving platter.
- Add the warm roasted vegetables and gently toss to combine.
- Sprinkle over the toasted almonds and dried cranberries.
- Drizzle with the salad dressing just before serving.