Winter Salad with Butternut Squash and Mozzarella
Seasonal salads are the best way to way to swap the ingredients of a basic dish with seasonal substitutions for a delicious and nourishing meal! This recipe can accommodate an infinite amount of substitutions. Swap out the squash for roasted sweet potato, eggplant or cauliflower, substitute the cheese and walnuts with your favorites, the sky is the limit!
- Prep Time25 min
- Ready in40
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- extra virgin olive oil
- 1 Tbsp fresh thyme leaves
- 1-2 cloves of garlic, minced
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 2-4 large handfuls of assorted lettuce leaves
- 1/4 c. toasted walnuts
- 2 balls fresh mozzarella, drained & torn into small pieces
- sea salt and pepper to taste
Cooking Instructions
Preheat oven to 400°. Place squash on large baking tray lined with parchment. Drizzle with olive oil and sprinkle with thyme leaves, salt and pepper. Bake for 20 minutes, until golden, stirring half way through.
Heat about 3 tablespoons of olive oil in a small saute pan and heat on medium. Add the garlic and cook about 1 minute until fragrant. Remove from the heat and whisk in the vinegar, honey, salt and pepper.
Transfer the squash to a large serving dish lined with a bed of lettuce. Arrange the mozzarella and walnuts on top. Drizzle the dressing over the salad, adjust seasoning to taste and serve!
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