Author Notes
Warm garlicky mushrooms, sweet and spicy acorn squash and charred shallots. This warm winter salad has a lot of flavor and is a breeze to make.
—thelastcookie
Ingredients
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1
medium acorn squash, sliced into wedges
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150 grams
mixed salad leaves
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250 grams
fresh shiitake mushrooms
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1/4 cup
pomegranate arils
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4
shallots, halved
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3
garlic cloves, finely chopped
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2 tablespoons
extra virgin olive oil
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2 tablespoons
melted butter
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1/8 teaspoon
ground cinnamon
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1/8 teaspoon
ground ginger powder
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Juice of half a lemon
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Salt to taste
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Pepper to taste
Directions
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Preheat the oven to 400 degrees F and line a baking sheet with foil. In a bowl, add the melted butter, ground cinnamon and ginger powder and stir to mix well. Add salt and pepper to taste and combine.
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Brush the acorn squash wedges with the melted butter mixture on both sides and spread them out on the baking sheet. Roast for 15-20 minutes, turning the squash once in between for even coloring. Once the squash is tender, remove from the oven.
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Heat a large skillet over medium heat. Once the pan is smoking hot place the halved shallots on the pan, cut side down. Cook for 3-4 minutes until the onions are nicely charred and then push them to the side.
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Add the olive oil to the same pan and then add in the mushrooms and chopped garlic. Season with salt and pepper and mix. Cook for about 6-7 minutes until the mushrooms are tender and cooked. Add the lemon juice and mix well.
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Toss together the cooked mushroom mixture and salad leaves. Divide the salad among the plates, top with squash wedges and pomegranate arils to serve.
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