Warm Seasonal Salad + Honey-Balsamic Dressing

By The Satisfied Craver
April 24, 2016
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Author Notes: For me, one of the best things to do on a weeknight is curling up with a blanket on the sofa and watching a great movie. Weeknights also beg for simple, easy-to-throw-together meals. I have a confession: sometimes I crave healthy foods. Yeah, I SAID IT. Veggies with a light vinaigrette of some sort? You can admit it, it’s okay. Roasted vegetable with herbs are always a good idea. Once again, the oven saves the day (and effort).The Satisfied Craver

Serves: 4

Roasted Veggies

  • 1.5 pounds pumpkin
  • 2 carrots
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 sprig fresh oregano
  • 3 cups fresh arugula
  • 1/2 cup cooked millet, drained and cooled
  • shaved parmesan


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon course sea salt
  • 1/4 teaspoon pepper
  1. Preheat the oven to 400°F. Peel the carrots and slice on a bias into 1-inch thick pieces. Clean the pumpkin by removing the seeds and fiber; leave the skin on (they have great flavor and will soften when cooked). Cut the pumpkin into 1-inch thick wedges and place in a roasting pan with carrots. Sprinkle and toss with olive oil, salt, pepper and oregano. Roast in the oven for 20-25 minutes, or until tender. Let cool.
  2. For the dressing, simply whisk together the olive oil, vinegar, honey, cilantro, salt and pepper. In a serving dish, place the arugula and sprinkle the millet on top. Layer on the carrots and pumpkin and drizzle withe the dressing. Top with shaved Parmesan.

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