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

Ingredients

• 1 acorn squash, cut into ½-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
• + 13 more ingredients
• • 3 to 4 tablespoons toasted green pumpkin seeds
  • 3 to 4 tablespoons red wine vinegar
  • Pumpkin seed oil, for garnish
  • 1 acorn squash, cut into ½-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

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

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