![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5MvjJBVO_lAmqjQ-TUQ36iNVAkY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5950834-a6b0a07a43754810981993dfb5d940b4.jpg)
Ingredients
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1 medium butternut squash, peeled and cut into 1-inch cubes
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2 teaspoons olive oil
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salt and ground black pepper to taste
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1 ripe avocado
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1 cup cherry tomatoes, halved
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1 cup cubed smoked mozzarella cheese
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½ cup chopped fresh basil
Dressing:
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¼ cup olive oil
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1 ½ tablespoons balsamic vinegar
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½ tablespoon Dijon mustard
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½ clove garlic, minced
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 (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 | 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.