The sun is shining and the birds are chirping -- this can only mean one thing. Grilling season is upon us! To celebrate, I bring to you this delicious-looking Mushroom and Pumpkin Salad recipe.
Originally found in Fresh Living in 2005, this recipe is full of flavor and serves as the perfect summertime vegan dinner.
Barbecued Mushroom and Pumpkin Salad
- 2lb pumpkin, cut into wedges
- 6 flat mushrooms, sliced
- 1/2 cup olive oil
- 2 tbsp brown sugar
- 2 tbsp ground cumin
- salt and freshly ground pepper
- 2 tbsp fresh lemon juice
- 5 1/2 ounces baby spinach leaves
- crusty bread, to serve
See the rest of this recipe here.