Roasted Vegetable & Paneer Salad with Honey Mustard Dressing

Roasted Vegetable & Paneer Salad

This delicious and nutritious vegetarian salad enhances the natural flavor of Mustard Blossom Honey.

INGREDIENTS
• Broccoli florets – 1 cup 
• Carrots (cut into chunky pieces) – 1/2 cup
• Bell peppers (red / yellow / green, diced) – 1/2 cup
• Baby corn (cut into halves) – 1/2 cup
• Paneer (cut into 1-inch cubes) – 100 g
• Olive oil – 1 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

For Salad Base: • Leafy greens (lettuce / spinach / mixed greens) – 2 cups

Honey-Mustard Dressing:
• Mustard Blossom Honey – 2 tbsp
• Dijon mustard – 1 tbsp
• Extra virgin olive oil – 3 tbsp
• Fresh lemon juice – 1 tbsp
• Salt & black pepper – to taste

METHOD

Step 1: Roast the Vegetables • Preheat the oven to 200°C (400°F). • In a bowl, mix vegetables and paneer with olive oil, salt, and black pepper. • Spread evenly on a baking tray in a single layer. • Roast for 15–20 minutes until lightly golden. • Remove and let cool slightly.

Step 2: Prepare the Dressing • In a small bowl, whisk honey, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth.

Step 3: Assemble the Salad • Add leafy greens to a serving bowl. • Top with roasted vegetables and paneer. • Drizzle dressing just before serving. • Toss gently to coat evenly.

• Serve immediately. • Perfect for a healthy lunch or light dinner.