Everyday Meals

Roasted Cauliflower And Pumpkin Salad With Pesto Dressing


A light and refreshing roasted pumpkin and cauliflower salad with a flavoursome pesto dressing

Prep time:10 mins

Cook time:20 mins

Serves: 4


  • 2 cups diced butternut pumpkin
  • 2 cups cauliflower florets
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • ¾ cup natural yoghurt
  • 2 tablespoons Leggo’s Pesto – Traditional Basil
  • 100g rocket leaves
  • 400g can brown lentils, drained
  • Lemon cheeks, for garnish


Step 1

Lightly coat pumpkin, cauliflower and onion wedges in oil and place on a baking tray. Season to taste. Cook in a preheated oven at 190°C for 20 minutes. Add pine nuts to tray 3 minutes before end of cooking time.

Step 2

Meanwhile, combine yoghurt and Leggo’s Pesto and set aside.

Step 3

Place rocket leaves, roasted vegetable mix and lentils in a bowl and toss lightly. Divide evenly between 4 serving bowls and serve pesto dressing on the side. Garnish with a lemon cheek.

Tasty Tip!

This is a great dish as a main or a side salad. If serving as a side salad, this would serve 6-8 people.

Roasted Cauliflower And Pumpkin Salad With Pesto Dressing
Average user rating:
  • 4

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