Roasted Acorn Squash And Portobello Mushroom Salad With Radicchio, Apples And Pumpkin Seeds
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Red Wine VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
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
4
Repeat this process with the mushrooms
5
*Hint - these can be done at the same time! Reserve until ready to use
6
Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl
7
Dress with vinegar, olive oil and salt
8
The salad should be dressed and well seasoned but not soggy
9
To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up
10
Place a squash ring on a serving plate
11
Place a handful of the salad inside the ring
12
Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad
13
Drizzle with pumpkin seed oil