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

Ingredients

  • Pumpkin seed oil, for garnish
  • 3 to 4 tablespoons red wine vinegar
  • 3 to 4 tablespoons toasted green pumpkin seeds
  • 1 Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar
  • 1 cup baby arugula
  • 1 head radicchio Trevisano, chiffonade
  • 1 pound portobello mushrooms, cleaned and gills removed
  • + 13 more ingredients
    • Kosher salt
    • Extra-virgin olive oil
    • 1 acorn squash, cut into ½-inch rings, seeded
    • Pumpkin seed oil, for garnish
    • 3 to 4 tablespoons red wine vinegar
    • 3 to 4 tablespoons toasted green pumpkin seeds
    • 1 Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar
    • 1 cup baby arugula
    • 1 head radicchio Trevisano, chiffonade
    • 1 pound portobello mushrooms, cleaned and gills removed
    • Kosher salt
    • Extra-virgin olive oil
    • 1 acorn squash, cut into ½-inch rings, seeded

1. Preheat the oven to 375 degrees F. 2. Preheat the oven to 375 degrees F.

View full recipe at SpringPad

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