Layered Fall Salad with Squash & Mozzarella

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Layered Fall Salad with Squash & Mozzarella
The natural sweetness of the squash is balanced by tangy balsamic glaze in this gorgeous salad. We use delicata squash, but butternut or acorn would be a tasty substitution.
active:
10 mins
total:
30 mins
Servings:
4
Layered Fall Salad with Squash & Mozzarella Jason Donnelly

Ingredients

Directions

  • Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

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  • Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.

  • Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.

Nutrition Facts

Serving Size:
3/4 cup
Per Serving:
139 calories; fat 8g; cholesterol 14mg; sodium 327mg; carbohydrates 13g; dietary fiber 3g; protein 6g; sugars 3g; niacin equivalents 3mg; saturated fat 3g; vitamin a iu 11080IU; potassium 326mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/02/2023
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