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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.
- 1 medium acorn squash, sliced into wedges
- 150 grams mixed salad leaves
- 250 grams fresh shiitake mushrooms
- 1/4 cup pomegranate arils
- 4 shallots, halved
- 3 garlic cloves, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted butter
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger powder
- Juice of half a lemon
- Salt to taste
- Pepper to taste
- 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.
- 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.
- 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.
- 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.
- Toss together the cooked mushroom mixture and salad leaves. Divide the salad among the plates, top with squash wedges and pomegranate arils to serve.