Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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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