Roasted Mushroom Salad With Butternut Squash, Pearl Onions And Chestnuts Recipe

Name: Roasted Mushroom Salad With Butternut Squash, Pearl Onions And Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed wild mushrooms, such as shiitake, oyster, and chanterelle, tough stems removed, mushrooms quickly washed and dried; 6 tablespoons extra virgin olive oil; 4 teaspoons whole thyme leaves; 4 tablespoons whole fresh rosemary leaves; 4 bay leaves; salt and freshly ground pepper to taste; 3 cups 1/2-inch cubes of peeled and seeded butternut squash; 20 pearl onions, peeled and blanched for 1 minute; 20 chestnuts, boiled and peeled (frozen peeled chestnuts are easier to use); 1 teaspoon balsamic vinegar; 1/4 pound cleaned and dried mesclun salad greens

Servings: persons

2 pounds mixed wild mushrooms, such as shiitake, oyster, and chanterelle, tough stems removed, mushrooms quickly washed and dried
6 tablespoons extra virgin olive oil
4 teaspoons whole thyme leaves
4 tablespoons whole fresh rosemary leaves
4 bay leaves
salt and freshly ground pepper to taste
3 cups 1/2-inch cubes of peeled and seeded butternut squash
20 pearl onions, peeled and blanched for 1 minute
20 chestnuts, boiled and peeled (frozen peeled chestnuts are easier to use)
1 teaspoon balsamic vinegar
1/4 pound cleaned and dried mesclun salad greens

1
Preheat the oven to 400F.
2
Toss the mushrooms in a roasting pan with 11/2 tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking.
3
In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned. Reduce the oven temperature to 300?.
4
In a pot of boiling water, blanch and drain the chestnuts. Then toss them in a roasting pan with 1/2 tablespoon of the remaining olive oil and the remaining rosemary and bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color. Mix the chestnuts with the squash, onions, and mushrooms. Season with salt and pepper.
5
In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad.

6114

kcal

Calories

661

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds mixed wild mushrooms, such as shiitake, oyster, and chanterelle, tough stems removed, mushrooms quickly washed and dried, 6 tablespoons extra virgin olive oil, 4 teaspoons whole thyme leaves, 4 tablespoons whole fresh rosemary leaves, and more.

Yes, Roasted Mushroom Salad With Butternut Squash, Pearl Onions And Chestnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Mushroom Salad With Butternut Squash, Pearl Onions And Chestnuts

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