Roasted Mushroom and Pumpkin Salad

Roasted Mushroom and Pumpkin Salad – Gluten, Dairy, Egg, Nut, Grain and Refined Sugar Free

I really like this salad, a lot.  I was at a BBQ a few weeks ago and the host served up a pumpkin salad and gave me some inspiration (thanks Trudy!). It’s light and fresh and the balsamic and honey dressing is a nice combination with the vegetables.  I’ve been serving it with a BBQ, grilled fresh fish and just as a main meal by it self. 

• 3 cups Pumpkin (cut into 1 1/2 x 1 1/2 cm squares)
• 3 cups Mixed Salad Leaves
• 24 Button Mushrooms (halved)
• 3 Tomatoes (cut into wedges)
• 1 Lebanese Cucumber (sliced)
• 1/2 Onion (sliced finely)
• Small amount of oil for roasting of Pumpkin and Mushrooms
• Salt and freshly cracked Pepper to taste (always Himalayan salt!!)

Dressing

• 5 T Extra Virgin Olive Oil
• 3 T Balsamic Vinegar
• 1 t Raw Honey

1. Preheat oven to 200 degrees
2. Cover pumpkin with roasting oil of choice (we use rice bran oil for roasting) and salt and pepper to taste
3. Cook for 20 minutes and remove from oven, add chopped mushrooms and cook for another 10 mins
4. Remove from oven until cool
5. Plate rest of salad ingredients onto a serving plate and add roasted vegetables.
6. Mix dressing ingredients into a jar and drizzle over the salad
7. Enjoy…