Roasted Acorn Squash and Portobello Mushroom Salad

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

Preparation

Click here for preparation method.

Thanks! You've already liked this