Ingredients
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
