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http://www.lifestylefood.com.au/recipes/12982/roasted-acorn-squash-and-portobello-mushroom-salad-with-radicchio-apples-and-pumpkin-seeds

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

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

Method

  • 1.

    Preheat the oven to 375 degrees F.

  • 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.

  • 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.

  • 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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