Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

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

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  • 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.

Nutrition Facts

457 calories; protein 9.7g; carbohydrates 45.1g; fat 29.8g; cholesterol 15.1mg; sodium 213mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2018
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! Read More
(1)