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

Ingredients

• 1  acorn squash seeded cut into 1/2-inch rings,
• 1 cup baby arugula 
• 6 servings garnish: epazote leaves; pumpkin-seed oil for garnish
• 1  apples i use 2 granny smith apples with 1 teaspoon red wine vinegar julienned
• 6 servings kosher salt 
• 6 servings olive oil extra-virgin
• 1 pound portabello mushrooms cleaned
• 3 tablespoons pumpkin seeds green toasted
• 1 head radicchio trevisano 
• 3 tablespoons red wine vinegar 

Equipment

• bowl
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use.
4. Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy.
5. To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up.
6. Place a squash ring on a serving plate.
7. Place a handful of the salad inside the ring.
8. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad.
9. Drizzle with pumpkin seed oil.