Hemp Harvest Salad

  • 1.75 ounces sprouted hemp seed or your favorite microgreens
  • 1/4 medium-sized kabocha squash
  • 1 large carrot
  • 1/2 tablespoon roasted chia seeds
  • 1/2 tablespoon raw hemp hearts
  • 1/8 cup slivered almonds
  • 2 tablespoons pomegranate seeds
  • Parmesan to taste
  • Four Directions dressing (see below)

Peel and cut kabocha squash quarter into 1/4-inch slices. Add olive oil to a pan and sauté squash on both sides until browned. Remove from pan, salt lightly, and set aside. Sliver one large carrot using a peeler or mandolin and combine it with microgreens in a mixing bowl. Lightly toast chia seeds in a dry pan over medium heat 2–3 minutes; remove. Follow with sliced almonds in a dry pan, toasting until golden brown and aromatic, 2–3 minutes. Sprinkle Four Directions dressing over carrots and microgreens in mixing bowl and add warm toasted almonds, tossing to combine. Set sauteed squash slices on plates and top with dressed salad in equal portions. Sprinkle with equal parts roasted chia, hemp hearts, and pomegranate seeds. If you have access, garnish with a young hemp seedling. Grate parmesan over the salad to taste and serve.

Four Seasons Dressing

  • 1/2 cup hemp seed oil
  • 1/2 cup olive oil
  • 1/4 cup basil, packed
  • 1 sprig rosemary, stem removed
  • 5–6 sage leaves
  • 6 juniper berries
  • 3 cloves garlic
  • 1 teaspoon honey
  • 1 teaspoon of sea salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 of a lime

Blend all ingredients in a blender on high to fully incorporate.

Edible New Mexico
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