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.
I feel like it has been ages since I last posted a recipe. This is probably because so much has happened in the last few days. If you’ve been following me on Instagram you would already know that about two weeks ago I met with an accident.
One afternoon I was busy in the kitchen, planning to make chocolate mousse. I realized I’d run out of cream and decided to quickly go to our neighborhood store to grab it. While crossing the road I was hit by a car. At the time I seriously thought I just needed to catch my breath and then I could get up and go get my cream.
Unfortunately that’s not how things turned out. Within moments the police and the ambulance were there. My back was hurting quite a bit and my leg was also quite sore from the hit so they decided to take me to the hospital to get it checked out. I ended up staying in the hospital for two days because of the two fractures I had from my fall.
I’ve been home since and things have been, well, sort of different. Because of my injuries I’m not allowed much physical movement so basically I just stay on the couch all day. Fortunately, my husband is this amazing, incredibly patient person who makes sure I have everything I need.
After the accident I was worried about this blog. The thought of just not posting any recipe at all for the months it would take me to heal did not sit well with me. I had the recipe of this salad already written down last month since I was planning to cook it and photograph it for the blog in January.
The other day my husband did the sweetest thing. While I was taking my nap in the afternoon, he sneakily whipped out that recipe, made the salad and photographed it himself to surprise me. He also posted one of the photos on my Instagram!!
I don’t have to tell you how surprised and endearing this was for me. It was his way of letting me know that I don’t need to worry about my blog. I mean look at these beautiful photographs! I’m so very proud of him. I had to post the recipe of this salad. So for now we’ve decided that until I’m allowed to step in the kitchen we will follow this same process. I’ll come up with a recipe, he will cook it based on those instructions and photograph them for me. I think we’ll make a wonderful team!
Now about this salad. I’ve always loved salads but I’m partial to winter salads because of how hearty and filling they are. This warm winter salad has acorn squash that is roasted with warm spices like cinnamon and ginger. Mushrooms and garlic go perfectly well together so I had to add the garlic. What takes this winter salad to a whole new level though are those charred shallots. They add a mellow sweetness to the salad with a slight smoky flavor that I feel in love with!
This warm mushroom and acorn squash salad is the perfect light lunch for those chilly days. Flavorful, filling and wholesome without being too time-consuming or difficult to make. Don’t forget to subscribe for our newsletter to get more recipe updates! Also, connect with me on Instagram for news about what we’re up to, sneak peeks and more delicious eats.
Yields 4 Servings
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.
20 minPrep Time
35 minCook Time
Ingredients
- 1 medium acorn squash, sliced into wedges
- 150 g mixed salad leaves
- 250 g fresh shiitake mushrooms
- 1/4 cup pomegranate arils
- 4-5 shallots, halved
- 3 garlic cloves, chopped finely
- 2 tbsp extra virgin olive oil
- 2 tbsp melted butter
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger powder
- Juice of half a lemon
- Salt to taste
- Pepper to taste
Instructions
- 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.
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