Warming Veggie Salad

Lunch, dinner or a side

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


  • 1/3 cup extra-virgin olive oil

  • 1/4 cup balsamic vinegar

  • 2 teaspoons Dijon mustard

  • Sea salt & pepper to taste


  • 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


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 2975 Blackburn St., Dallas, Texas

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