Recipe By MSLIB5
Published Jun 19th
Prep 30m Cook 25m Additional - Ready In 55m
Servings 4 servings Calories 457.3

We have some vegetarians in the family. This salad is great to add vegetables to our holiday meal!

Recipe Ingredients

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 teaspoons olive oil
  • salt and ground black pepper to taste
  • 1 ripe avocado
  • 1 cup cherry tomatoes, halved
  • 1 cup cubed smoked mozzarella cheese
  • ½ cup chopped fresh basil
  • ¼ cup olive oil
  • 1 ½ tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • ½ clove garlic, minced

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until tender, 25 to 30 minutes.
  4. 4 Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
  5. 5 Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

Nutrition Facts

  • Calories 457.3
  • Carbohydrate 45.1 g
  • Cholesterol 15.1 mg
  • Fat 29.8 g
  • Fiber 10.1 g
  • Protein 9.7 g
  • Saturated Fat 6.9 g
  • Sodium 213 mg
  • Sugar 8.1 g


  1. There are not enough words to describe how good this is. Seriously, it's delicious! The only things I did differently were to use garlic powder in place of minced garlic, added in a drop of honey, and more balsamic vinegar to the dressing. Perfection! Thanks so much for the recipe!

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