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

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
Prep Time
15 min
Cook Time
20 min
Yields
4-6 servings

A colorful warm salad packed with bold flavors.

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ingredients

1
acorn squash, cut into ½-inch rings, seeded
extra-virgin olive oil
kosher salt
1
lb(s) portobello mushrooms, cleaned and gills removed
1
head radicchio Trevisano, chiffonade
1
cup baby arugula
1
Granny Smith apple, julienned and tossed with 1 tsp red wine vinegar
3
- 4 Tbsp toasted green pumpkin seeds
3
- 4 Tbsp red wine vinegar
Pumpkin seed oil, for garnish
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

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.

Step 3

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.

Step 4

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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