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

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