Roasted acorn squash salad with portobello mushrooms, radicchio, apples, and pumpkin seeds

Ingredients:

• 1 acorn squash, sliced ​​into 1cm thick rings, seeds removed
• Extra-virgin olive oil
• Coarse salt
• 450 g portobello mushrooms, stems and gills removed
• 1 head Trevisano radicchio, finely shredded
• 1 cup young arugula
• 1 Granny Smith apple, sliced ​​into strips and tossed with 1 teaspoon red wine vinegar
• 3-4 tbsp toasted green pumpkin seeds, peeled
• 3–4 tablespoons red wine vinegar
• Pumpkin seed oil for serving

Preparation:

1. Preheat oven to 190°C.
2. Drizzle the pumpkin rings with olive oil, season with salt, and roast on a baking sheet in a preheated oven for 15–20 minutes, or until the pumpkin is tender and beginning to caramelize. Bake the mushroom caps. You can bake two baking sheets at a time. Set aside until ready to serve.
3. In a medium bowl, combine the radicchio, arugula, apple, and pumpkin seeds. Season with vinegar, olive oil, and salt. The salad should be well dressed and seasoned, but not overwhelmed.
4. Before servingReturn the pumpkin and mushrooms to the oven for 2–3 minutes to warm through. Place the pumpkin ring on a serving platter. Place a handful of lettuce inside the ring. Slice the mushrooms into 4 and arrange them in a fan shape next to the pumpkin. Drizzle with pumpkin seed oil.