A fresh autumnal salad

Recipe

Salad greens (e.g., iceberg lettuce or arugula)
1 dl quinoa
2 tablespoons olive oil
2 carrots
1/2 pumpkin
1 dl finely chopped red cabbage
1/2 dl cashew nuts
1 dl hummus
2 tablespoons hemp seeds
3 tablespoons balsamic vinegar

Peel and slice the pumpkin and carrots into slices. Place the slices on a baking sheet and drizzle with 2 tablespoon of olive oil, along with salt and pepper to taste. Roast in the oven at 200 degrees for about 20-25 minutes or until they are tender and beautifully colored.

Rinse the quinoa under cold water. Cook the quinoa in a pot with double the amount of water (2 dl water to 1 dl quinoa) for about 15 minutes or until the water is absorbed. Allow to cool.

In a large serving dish, layer the salad greens, quinoa, roasted carrots, roasted pumpkin slices, red cabbage, and cashew nuts. Spoon the hummus over the salad, drizzle with balsamic vinegar, and sprinkle with hemp seeds on top.