Roasted Veggie Salad with Hardboiled Egg
1 cup eggplant, cubed
½ cup butternut squash, cubed
½ Tablespoon olive oil
1 cup shredded cabbage
1 cup dark leafy greens
1 Tablespoon hemp hearts (hulled hemp seeds)
2 teaspoons sesame seeds
1 hardboiled egg, sliced
4 Kalamata olives
Salt and pepper to taste
Paprika, optional garnish
Preheat oven to 425F and line a baking sheet with foil.
Toss eggplant and butternut squash cubes with oil, place on pan and roast 25 minutes, or until they reach desired tenderness.
While the vegetables roast, place cabbage and greens in a salad bowl, top with hemp hearts and sesame seeds and place sliced egg on top.
When vegetables are done, arrange them along the sides of the salad and add olives, salt, pepper and paprika to taste, as desired.