Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
This salad makes use of all of your favorite fall ingredients: roasted squash and mushrooms, tart apples and pumpkin seeds.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 160
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 160
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 pumpkins 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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
