Recipe By MSLIB5
Rating
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

Reviews

  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!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more