Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 120
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 497
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.