Photo: Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds Recipe
Ingredients
- 1 acorn squash, cut into 1/2-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.
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By kelelli14
Farmington Hills
on October 12, 2011
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I didn't have the pumpkin seed oil, but this recipe is PERFECT as written! I thought that the salad would be too bitter/sour with the vinegar (and the vinegar-dressed apples, but the combinations of textures and flavors was fantastic—completely tongue-tantalizing! We will definitely be adding this salad to our repertoire of fall meals.
By holalola!
aliso viejo, CA
on October 03, 2011
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I added a few things to jazz it up a bit-- I added red onion to the salad as a nice contrast to the sweetness of the apple. I made a vinegarette with garlic , dijon mustard , red wine and balsamic vinegars ..... I also added some garlic to the squash and mushrooms while baking .
Gave it all much more flavor- DELISH!
By cliftonds_9641016
Coatesville, PA
on November 10, 2008
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The salt and salad dressing didn't do much to flavor the squash which seems to be the main attraction in this dish. If you like acorn squash roased wtih just salt and olive oil to flavor it, you will probably like this, but I was disappointed that the squash wasn't flavored more by the vinegar in the dressing. I would drizzle maple syrup on the squash before roasting to add that extra sweetness to the entire dish. Also, the cooking time was about 30-40 mins for half-inch slices. Next time I might raise the temp for quicker cooking. I will try this one again with maple syrup.
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