Roasted Pumpkin & Hummus Winter Salad

I know that salad during the winter isn't for everyone, but this is a nice break from all the stews, pasta dishes and tray bakes that we also make. It combines fresh with comforting and rich with colorful. We start with a base of satisfying hummus, then toss kale, grapes and pretty looking beetroots in vinaigrette, top with warm roasted pumpkin and mushrooms and finish with spicy toasted seeds. It's a real feast. If you don't like hummus, you can just as well use yogurt or labneh in the bottom. Hope you enjoy it!

• 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)
• 2 mixed colored beetroots (we use yellow and polka beet)
• 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