Butternut Squash Caprese Salad


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

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
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

  • ½ cup chopped fresh basil


  • ¼ cup olive oil

  • 1 ½ tablespoons balsamic vinegar

  • ½ tablespoon Dijon mustard

  • ½ clove garlic, minced


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

  2. Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.

  3. Bake in the preheated oven until tender, 25 to 30 minutes.

  4. Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.

  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)

457 Calories
30g Fat
45g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 457
% Daily Value *
Total Fat 30g 38%
Saturated Fat 7g 35%
Cholesterol 15mg 5%
Sodium 213mg 9%
Total Carbohydrate 45g 16%
Dietary Fiber 10g 36%
Total Sugars 8g
Protein 10g
Vitamin C 79mg 395%
Calcium 170mg 13%
Iron 3mg 16%
Potassium 1448mg 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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