Honey Roasted Sausage Pumpkin and onion Warm Salad with Honey Mustard Dressing

Honey roasted sausage, pumpkin, onion and spinach traybake with honey mustard dressing. All made with one-pan. A great hands-free recipe to throw in the oven.

This recipe was written in collaboration with Pottery For The Planet.

Honey Roasted Sausage Pumpkin and onion Warm Salad with Honey Mustard Dressing

Takes 35 minutes

Serves 2

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Ingredients:

Ingredients:

400g sweet potato, chopped 1 cm thick half moons

1 small onion, sliced into 2cm wedges

500g chipolatas

Salt & pepper

1 tbsp honey

1 tbsp wholegrain mustard

Handful of thyme

3 cups spinach

100g Greek yoghurt

1 tsp wholegrain mustard

1/2 honey,

Salt & Pepper

1 tsp apple cider vinegar

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Method:

1. Preheat oven to 180c and prep all of your ingredients.

2. In a large baking tray/roasting tin add sweet potato, onion, sausages & thyme, drizzle in olive oil, salt & pepper, toss to coat. Place in oven for 20 minutes.

3. Stir 1 tbsp of honey and 1 tbsp mustard together

4. After 20 mins roasting drizzle over honey/mustard mix and toss, place back in oven for 10 mins until caramelised.

5. Whilst traybake is finishing off. In a small bowl add Greek yoghurt, mustard, honey, apple cider vinegar, mix well and season fo taste with pinch of salt & pepper.

6. When sausages are caramelised and pumpkin soft when prodded, remove from oven, stir through spinach and drizzle over yoghurt dressing.

7. Serve up and enjoy