Recipe Details
Ingredients
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1mediumbutternut squash, peeled and cut into 1-inch cubes
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2teaspoonsolive oil
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salt and ground black pepper to taste
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1ripe avocado
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1cupcherry tomatoes, halved
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1cupcubed smoked mozzarella cheese
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½cupchopped fresh basil
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¼cupolive oil
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1 ½tablespoonsbalsamic vinegar
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½tablespoonDijon mustard
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½clovegarlic, minced
Cooking Directions
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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.
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Bake in the preheated oven until tender, 25 to 30 minutes.
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Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
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Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories457 | |
| % 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 |
19% |
| Vitamin C 79mg |
88% |
| 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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