Ingredients
1 acorn squash
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces small shiitake mushrooms, stems removed
1/4 cup apple-cider vinegar
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 head escarole (6 ounces), trimmed and chopped (4 cups)
1 head radicchio (6 ounces), trimmed and chopped (6 cups)
1 cup packed flat-leaf parsley leaves
1/2 cup pomegranate arils
1/2 cup toasted pepitas
1/2 cup crumbled feta
Preparation
Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.
