Roasted Pumpkin & Hummus Winter Salad
A colorful winter salad with warm pumpkin, creamy hummus and colorful beetroots to bring some joy to January.
- 1 small Pumpkin (900 g / 2 lb)
- 4 tbsp olive oil
- 500 g / 1 lb mixed mushrooms such as portobello, chestnut, oyster or shiitake
- 1 tsp chopped sage
- 6 tbsp extra virgin olive oil
- 1/2 lemon, zest and juice
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 bunch of kale, purple kale or Cavolo Nero (or a mix), stalks removed and roughly chopped
- 2 mixed colored beetroots, scrubbed and finely sliced or shaved into thin rounds
- 100 g / 1 cup red grapes, halved
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- a pinch cayenne
- 1/2 cup mixed seeds
- 250 g / 1 cup Hummus
- Handful of parsley, finely chopped
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