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Roasted Acorn Ring Salads Filled With Greens Apple And Portabello |
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Ingredients
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* 1 small acorn squash
* olive oil and kosher salt for baking
* 1 lb. Portabello mushrooms, washed
* 1 head radicchio, shredded
* 1 cup baby arugula
* 1 Granny Smith apple, unpeeled, cored, and diced, then sprinkled with a dash of red wine vinegar
* 3 Tbsp pumpkin seeds
* 3 Tbsp red wine vinegar
* 1 Tbsp olive oil
* kosher salt
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Directions
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1. Preheat oven to 375 degrees.
2. Scrub the acorn squash and cut into 1/2 inch thick rings. Remove seeds and pulp from each ring.
3. Put rings in large bowl and drizzle olive oil in bowl; sprinkle with kosher salt; lay out on baking sheet and roast for 15 to 20 minutes or until the squash is tender and starting to brown nicely.
4. Do the same with the Portabello mushrooms.
Once both the acorn rings and Portabello mushrooms are roasted and removed from oven start arranging the salad.
5. In a large bowl, toss the radicchio, arugula, prepared apple, and pumpkin seeds, then add the red wine vinegar, olive oil, and salt, tossing again lightly to coat well.
6. To assemble the salad, Put an acorn squash ring on a salad plate and place a serving of the salad inside the ring; then cut the Portabello mushrooms into thin wedges and arrange them around the salad. Drizzle completed salads with more vinegar and oil if desired.
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Story
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These are not only very pretty salads, but they are delicious and nutritious. Use any kind of mixed greens you can, but the radicchio has that pretty purple color that is gorgeous with the orange color squash. Arugula has a spicy flavor and the apple is sweet and tart. Portabello mushrooms are delicate in flavor but still have a nice earthy taste. Together, all the flavors and textures work well to form a very fancy salad that doesn't take a lot of work to make.
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