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We have some vegetarians in the family. This salad is great to add vegetables to our holiday meal!
Ingredients
Dressing
- ¼ cup olive oil
- 1 ½ tablespoons balsamic vinegar
- ½ tablespoon Dijon mustard
- ½ clove garlic, minced
- 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
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Step 2
Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, 25 to 30 minutes.
Step 4
Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
Step 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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 457 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat7g | 35% |
| Cholesterol15mg | 5% |
| Sodium213mg | 9% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber10g | 36% |
| Total Sugars8g | |
| Protein10g | |
| Vitamin C79mg | 395% |
| Calcium170mg | 13% |
| Iron3mg | 16% |
| Potassium1448mg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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