Cozy Comfort Salad
Ingredients:
Instructions:
1. Preheat the oven to 400°F.
2. Cut the pumpkin into large chunks (2 inches) and place on a baking tray, drizzle with 2 tbsp oil, season with salt and pepper, and roast for 50 min.
3. Trim the mushrooms. Larger ones can be halved and sliced and smaller kept whole or halved. Place in a bowl with the sage and toss with the remaining two tbsp of oil, season with salt and pepper, and place on a baking tray.
4. Once the pumpkin has had 10 min in the oven, add the mushroom tray and roast for a further 25-30 min.
5. Cook Hilary’s Root Veggie Burger on the stove.
6. Prepare the spicy seeds by heating the oil in a pan along with the spices. Add the seeds and toast for a few min or until crunchy. Set aside.
7. Stir together olive oil, lemon, honey, and vinegar into a salad dressing. Toss the kale, beets, and grapes in half the dressing. Season to taste.
8. Remove the pumpkin and mushroom from the oven and while it is still warm, pour over the remaining dressing.
9. To plate spread the hummus on one side of a large serving platter (or you can do individual plates), add the roasted pumpkin and mushrooms, top with the salad and sprinkle over the spiced seeds, parsley, and add Hilary’s Root Veggie Burger on top.
10. Enjoy!
- 2 Hilary’s Root Veggie Burgers
- 1 small pumpkin
- 4 tbsp olive oil
- 1 lb mixed mushrooms (such as portobello, chestnut, oyster, or shiitake)
- 1 tsp chopped sage
- 6 tbsp extra virgin olive oil
- 1/2 lemon, zest and juice
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 bunch of kale or purple kale, stalks removed and roughly chopped
- 2 mixed-colored beetroots, scrubbed and finely sliced, or shaved into thin rounds
- 1 cup red grapes, halved
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- a pinch cayenne
- 1/2 cup mixed seeds
- 1 cup Hummus
- Handful of parsley, finely chopped
Instructions:
1. Preheat the oven to 400°F.
2. Cut the pumpkin into large chunks (2 inches) and place on a baking tray, drizzle with 2 tbsp oil, season with salt and pepper, and roast for 50 min.
3. Trim the mushrooms. Larger ones can be halved and sliced and smaller kept whole or halved. Place in a bowl with the sage and toss with the remaining two tbsp of oil, season with salt and pepper, and place on a baking tray.
4. Once the pumpkin has had 10 min in the oven, add the mushroom tray and roast for a further 25-30 min.
5. Cook Hilary’s Root Veggie Burger on the stove.
6. Prepare the spicy seeds by heating the oil in a pan along with the spices. Add the seeds and toast for a few min or until crunchy. Set aside.
7. Stir together olive oil, lemon, honey, and vinegar into a salad dressing. Toss the kale, beets, and grapes in half the dressing. Season to taste.
8. Remove the pumpkin and mushroom from the oven and while it is still warm, pour over the remaining dressing.
9. To plate spread the hummus on one side of a large serving platter (or you can do individual plates), add the roasted pumpkin and mushrooms, top with the salad and sprinkle over the spiced seeds, parsley, and add Hilary’s Root Veggie Burger on top.
10. Enjoy!