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

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

By Food Network
35 minutes

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Details
  • Servings:   6
  • Calories:   133
  • Protein:   5g
  •  
  • Fiber:   4g
  • Sugar:   5g
  • Carb Total:   13g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Dish:   salad
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Cuisine
  • mediterranean
Comments
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
Instructions

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds serves 6 original recipe by Food Network.

View original preparation instructions

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