The natural sweetness of the squash is balanced by tangy balsamic glaze in this gorgeous salad. If you can’t find delicata squash, butternut or acorn would be a tasty substitution.
Layered Fall Salad With Squash and Mozzarella
Active Time: 10 minutesTotal Time: 30 minutes
Serves 4
- 1 cup delicata squash, halved, seeded, and cut into 1/2-inch slices
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt plus a pinch, divided
- 1/4 teaspoon ground pepper plus a pinch, divided
- 3 ounces fresh mozzarella, thinly sliced and torn into pieces
- 1 tablespoon balsamic glaze
- 1/4 cup chopped fresh basil
- 1 tablespoon finely chopped fresh sage
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.
Recipe nutrition per serving: 139 Calories, Total Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Carbohydrates: 13 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 6 g, Sodium: 327 mg, Potassium: 326 mg, Vitamin A: 11080 IU.
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