ROASTED ACORN SQUASH AND PORTOBELLO MUSHROOM SALAD WITH RADICCHIO, APPLES AND PUMPKIN SEEDS

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

Provided by Anne Burrell

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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.