Butternut Squash Caprese Salad Food

BUTTERNUT SQUASH CAPRESE SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
• Bake in the preheated oven until tender, 25 to 30 minutes.
• Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
• Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

BUTTERNUT SQUASH SALAD

Steps:

• In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
• Add broth, sage, salt and pepper.
• Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
• In a large salad bowl toss greens with apple and onion; set aside.
• Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
• Drizzle vinaigrette over greens and toss gently.
• Remove squash from the pan with a slotted spoon and place on salad greens.
• Sprinkle with cheese and serve.

BUTTERNUT SQUASH CAPRESE SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
• Bake in the preheated oven until tender, 25 to 30 minutes.
• Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
• Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.