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

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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.

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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!

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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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The recipe is for portobello mushrooms but recipe calls for porcini. That must be a mistake. Use portobello