Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    acorn squash, cut into ½-inch rings, seeded

  • Extra-virgin olive oil

  • Kosher salt

  • 1

    pound portobello mushrooms, cleaned and gills removed

  • 1

    head radicchio Trevisano, chiffonade

  • 1

    cup baby arugula

  • 1

    Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar

  • 3 to 4

    tablespoons toasted green pumpkin seeds

  • 3 to 4

    tablespoons red wine vinegar

  • Pumpkin seed oil, for garnish

Directions

Preheat the oven to 375 degrees F. Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use. Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy. To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil.


Nutrition

Facebook Conversations