Lemony Roasted Vegetable Salad

15 m
Prep Time
20 m
Cook Time

Servings: 4


  • 1 head cauliflower, cut into florets
  • 1 red bell pepper, cut into large pieces
  • 1 small pumpkin, peeled, cut into thin small wedges
  • 4 teaspoons olive oil
  • 4 teaspoons zesty lemon
  • 2 cups baby spinach
  • 1 package microwave-ready rice & quinoa
  • 1 package (8 ounces) cooked beets, quartered
  • 1/4 cup fresh mint leaves, optional
  • Zesty Hummus Dressing
  • 3 tablespoons hummus
  • 4 teaspoons zesty lemon
  • 4 teaspoons olive oil
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon McCormick® Ground Cumin


(per Serving)

Nutrition information coming soon


  • 1 Preheat oven to 425˚F. Line a large baking tray with baking paper.
  • 2 Place cauliflower, red bell pepper, and pumpkin in a bowl. Drizzle with oil, add Gourmet Garden Zesty Lemon Paste and season well with salt and pepper. Toss to combine.
  • 3 Transfer to prepared tray, spreading vegetables to form a single layer. Roast for 20-30 minutes or until vegetables are browned and tender. Cool for 10 minutes.
  • 4 Meanwhile combine the dressing ingredients in a screw top jar and shake well. Taste and season with salt and pepper. Set aside.
  • 5 Layer spinach, rice, beetroot and roasted vegetables on a serving plate/ bowl. Drizzle salad with dressing and sprinkle with optional mint leaves.