Serves 2
This salad came together from using the veggies I had on hand which are all in season so they are their most flavorful and nutritious. I added the quinoa, pumpkin seeds for texture, crunch and protein and the hummus for a richer dressing as well as more protein. Such a nourishing and delicious mix! Enjoy on a meatless Monday or feel free to add salmon or other protein of choice if you prefer.
Ingredients:
4 cups mixed field greens
4 cups arugula
1 cup chopped broccoli
1 cup mixed mushrooms
1 cup chopped cauliflower
1 Delicata squash, seeded and sliced
½ cup hummus
1 cup quinoa
½ cup raw or toasted pumpkin seeds
2 pasture-raised hard-boiled eggs
2 cups vegetable broth
Olive oil
Fresh lemon juice
Sea salt
Freshly ground pepper
Preparation:
Preheat oven to 375 degrees.
Place broccoli, cauliflower, squash and mushrooms in a bowl and toss with olive oil and season with salt and pepper. Alternatively, if you have an oil sprayer just spray veggies on a single layer on a baking sheet lined with parchment paper or a silpat non-stick baking mat
Roast for 20-40 minutes or until fork tender and golden. Stir once or twice during roasting and remove veggies as they are done. Mushrooms will be done first, followed by broccoli, cauliflower and finally the squash.
Cook quinoa according to package instructions using vegetable broth as liquid.
Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and bake on 200 degrees and toast until lightly browned about 5 min.
Boil a small saucepan with water. Once water is boiling add eggs and boil for 7-8 minutes. Remove from water and peel and roughly chop.
To assemble salad, put both lettuces in a large bowl. Add vegetables, quinoa, pumpkin seeds and the chopped eggs. Drizzle with olive oil and lemon juice. Add the hummus. Toss to combine and add more oil or lemon to taste. Season with salt and pepper.
Divide up the salad into 2 separate bowls.
Enjoy!