Warming Veggie Salad

Serves 2

• 2 cups  mushrooms, halved or quartered if large

• 1 medium yellow onion, sliced

• 1 clove of garlic

• 1/2 cup cherry tomatoes

• 3 tablespoons olive oil

• 1/2 cup toasted pumpkin seeds

• 4 tbsp hemp seeds

• Sea salt

• Freshly ground black pepper

• 4 cups argula

• 1/2 avocado, chopped

Dressing:

• 1/3 cup extra-virgin olive oil

• 1/4 cup balsamic vinegar

• 2 teaspoons Dijon mustard

• Sea salt & pepper to taste

Directions:

• Pre heat oven to 350F. Place veggies on rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt, and a few grinds of black pepper, and toss to combine. Spread out in an even layer.

• Roast until tender and lightly caramelized, stirring halfway through, about 25-30 minutes. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside.

• Transfer the roasted vegetables to a large bowl. Drizzle with about 1/2 of the vinaigrette and toss to evenly coat. Add the greens and gently toss everything again to combine. Top with avocado and hemp seeds