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

Name: Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 acorn squash, cut into 1/2-inch rings, seeded; 237 milliliters baby arugula; 6 servings Pumpkin seed oil, for garnish; 1 Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 454 grams portobello mushrooms, cleaned and gills removed; 3 Tbsps toasted green pumpkin seeds; 1 head radicchio Trevisano, chiffonade; 3 Tbsps red wine vinegar

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds might be From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of olive oil, radicchio trevisano, granny smith apple, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Mushrooms

Olive Oil

Squash

Salt

Equipment you will use

Oven

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.

Ingredients you will need

Pumpkin Seeds