Squash with Wild Rice and Spinach Salad

By Chef Marisa Ford
Squash with Wild Rice and Spinach Salad



1 medium kabocha squash
1 T coconut oil, melted
2 pk Hilary's Hemp & Greens Burger
2 c wild rice, cooked
4 c baby spinach
3-5 T  Balsamic Dressing of choice
1/4 c pomegranate seeds



Preheat the oven to 400 degrees F. Wash the squash and cut it in half. Remove the seeds and slice the squash into 1 inch wide pieces into the shape of a half moon. Put them in a single layer on a parchment-lined baking sheet and drizzle with melted coconut oil. Flip each piece over and drizzle with more coconut oil and season with sea salt. Roast in the oven for about 20 minutes or until fork tender.

Heat 1 teaspoon oil in a small sauté pan over medium heat. Cook Hilary’s Hemp & Greens Burgers for three minutes on each side.

In the meantime, toss the wild rice and spinach with a Balsamic Dressing.

To serve, plate the wild rice and spinach salad. Top with a burger and squash slices. Sprinkle with pomegranate seeds.