Preheat oven to 180°C. Cut the pumpkin, sweet potato and the carrots into bite sized pieces. Add them into a baking dish and add olive oil, agave, balsamic, garlic powder, chopped sage and one teaspoon of salt. Bake for 25 minutes.
Meanwhile Finely slice the cabbage, I used a mandoline slicer to get it extra thin. Add it into a mixing bowl and add in the grapes, 1 tablespoon of lemon juice, the lemon rind and ½ teaspoon of salt and mix until well combined. For the almond thyme drizzle mix together the almond butter, 1 table spoon of lemon juice, 2 table spoons of water, the fresh thyme and ½ teaspoon of salt. Mix until smooth and creamy
By now the veggies will have finished baking and you can add the warm veggies straight to the cabbage, also add the pumpkin seed and mix until well combined. Last but not least drizzle with the almond thyme dressing.
Recipe by at https://fannythefoodie.com/2016/09/18/warm-autumn-salad-with-almond-thyme-drizzle/