Warm mushroom and acorn squash salad

Indulge in a flavorful medley of earthy mushrooms and roasted acorn squash in this warm salad. Perfect blend of savory and sweet notes.

Ingredients:

• 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

Instructions:

1. Preheat the oven to 200 °C and cover a baking sheet with foil. In a bowl, combine the melted butter with ground cinnamon and ginger powder. Stir until well mixed. Season with salt and pepper to your liking.
2. Coat the acorn squash wedges with the melted butter mixture on both sides and arrange them on the prepared baking sheet. Bake for 15-20 minutes, flipping the squash halfway through for even browning. Once the squash is soft, take it out of the oven.
3. Warm up a large skillet over medium heat. When the pan is hot, place the halved shallots on it, cut side down. Sear for 3-4 minutes until the shallots develop a nice char, then move them to the side.
4. In the same skillet, pour in the olive oil and then add the mushrooms and chopped garlic. Season with salt and pepper, and sauté for about 6-7 minutes until the mushrooms are cooked through. Squeeze in the lemon juice and stir well.
5. Mix the cooked mushroom mixture with salad greens. Arrange the salad on plates, top with squash wedges and pomegranate arils before serving.

Summary:

• Calories: 963 kcal
• Fat: 53 g
• Protein: 19 g
• Carbs: 123 g
• Potassium: 3653 mg
• Magnesium: 276 mg