Name: Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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

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