Layered fall salad with squash & mozzarella
Delight your taste buds with this exquisite layered fall salad featuring roasted squash and creamy mozzarella. Perfect balance of flavors and textures.
Ingredients:
- 450g delicata squash, halved, seeded and cut into 1/2-inch slices
- 3 teaspoons extra-virgin olive oil, divided
- ¼ teaspoon salt plus a pinch, divided
- ¼ teaspoon ground pepper plus a pinch, divided
- 90g fresh mozzarella, thinly sliced and torn into pieces
- 1 tablespoon balsamic glaze
- ¼ cup chopped fresh basil
- 1 tablespoon finely chopped fresh sage
Instructions:
- Heat the oven to 400°F. Grease a big baking sheet with cooking spray.
- Place the squash evenly on the baking sheet. Pour 2 teaspoons of oil and add a bit of salt and pepper. Cook in the oven, flipping it once, until soft and slightly brown, which should take around 20 minutes.
- Place the squash and mozzarella in an appealing way on a plate. Pour the remaining 1 teaspoon of oil and balsamic glaze on top. Add the remaining tiny amount of salt and pepper and sprinkle basil and sage over the top.
Summary:
- Calories: 597 kcal
- Fat: 34 g
- Protein: 24 g
- Carbs: 58 g
- Potassium: 1772 mg
- Magnesium: 204 mg