Pan-Roasted Mushrooms, Pumpkin & Kale Salad ..

THIS HEARTY SALAD showcases ingredients that all grow abundantly in our region. At the restaurant, Leona uses a variety of mushrooms from another hyper-local supplier, Top Shelf Mushrooms.

Butter 1 Tbs Sunflower Oil 1 Tbs

Mushrooms torn or sliced, 2 cups

Pumpkin or Squash diced or peeled, 1 cup

Kale julienned, 6 packed cups (about 1 small bunch)

Cooked Quinoa ½ cup

Sun-Dried Tomatoes julienned, ½ cup

Roasted Pumpkin Seeds 1/3 cup

Fresh Thyme chopped, 2 tsp Roasted Garlic Dressing Garlic 1 head Olive Oil 1 tsp

Sunflower Oil ¼ cup

Red Wine Vinegar 4 tsp

Salt and Pepper pinch each

1 ROASTED GARLIC DRESSING: Trim just enough off top of garlic to reveal cloves. Drizzle with olive oil and wrap loosely in foil. Roast in 400°F oven until cloves are soft and golden, 35–40 minutes.

2 SQUEEZE three cloves of the roasted garlic into a small bowl, reserving remaining garlic for another use. Whisk in sunflower oil, vinegar, salt and pepper until combined. Set aside.

3 IN a large skillet, melt half of the butter and heat half of the oil over medium-high heat. Cook mushrooms, stirring occasionally, until tender and light golden, about 4 minutes. Transfer to a plate to cool.

4 IN same skillet, melt remaining butter and heat remaining oil over medium-high heat. Cook pumpkin, stirring occasionally, until light golden, about 4 minutes. Transfer to plate with mushrooms. Let cool.

5 IN large bowl, toss together kale, quinoa, tomatoes, pumpkin seeds, thyme, mushrooms and pumpkin. Drizzle with dressing. Toss to combine.