|Acorn Squash, Portabello Mushroom & Fennel Salad with Mint Leaves|
Author: Yvonne Cornell
Acorn Squash, Portabello Mushroom & Fennel Salad with Mint Leaves
- ¼ cup pepitas (roasted sunflower seeds)
- 2-3 fennel bulbs, outer core removed & thinly sliced
- ¾ to 1 lb. portabello mushrooms, sliced ¼ - ½" thick
- 1 small acorn squash, halved through root end, seeded, sliced crosswise ½" thick
- (leave the skin on; it's edible and yummy!)
- 7 tablespoons olive oil, divided
- salt & pepper
- 2 TBSP apple cider vinegar
- 1 TSP sumac (a tart middle eastern spice, optional)
- 1 cup fresh mint leaves, torn if large
- Preheat oven to 425º. Brush both sides of squash slices with 2 TSBP olive oil; season with salt and pepper. Roast for 20-25 minutes, until tender but not mushy, tossing half way through roast time. On another baking sheet, brush mushroom & fennel slices with 2 TBSP olive oil; season with salt and pepper. Roast simultaneously during the last 10-15 minutes of acorn squash roasting time.
- Meanwhile, whisk vinegar, sumac, and remaining 3 TBSP oil in large bowl. Add roasted vegetables and toss to coat or for customization, drizzle over plate of selected vegetables as preferred. Season with salt, pepper and more vinegar to taste. Top with pepitas and mint leaves; they add a pop of bright flavor to signal spring's arrival.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/03/06/times-of-transition/