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 roddreyer
Marietta, 49
on February 20, 2013
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Delicious and nutritious ... instead of pumpkin seedes, I added several pinches of high-quality blue cheese and drizzled a couple of drops of pomegranate balsamic vinegar as an extra layer of flavor. It worked really well as bright pop of flavor. Next time, I am going to add some pomegranate seeds. We will definitely add this salad to our short list of "go to" recipes. Anne Burrell is a rock star!
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!
Read all 5 reviews