Ingredients
4
4 servings
- •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
- •0.5 cup chopped fresh basil
- •0.25 cup olive oil
- •1.5 tablespoons balsamic vinegar
- •0.5 tablespoon Dijon mustard
- •0.5 clove garlic, minced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
- Bake in the preheated oven until tender, 25 to 30 minutes.
- Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
- Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.
Nutritional Facts
Per 4 servings
- Calories: 457
- Carbohydrate: 45g
- Fat: 30g
- Fiber: 10g
- Protein: 10g
- Sugar: 8g
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