Warm Mushroom And Acorn Squash Salad

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Toss together the cooked mushroom mixture and salad leaves. Divide the salad among the plates, top with squash wedges and pomegranate arils to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.