This Colorful Seasonal Salad Puts Winter Squash in the Spotlight

Roasted delicata stars in an autumnal spin on caprese.

Sweet, savory, and tangy flavors come together in this hearty salad. Jason Donnelly/TCA

The natural sweetness of the squash is balanced by tangy balsamic glaze in this gorgeous salad. If you can’t find delicata squash, butternut or acorn would be a tasty substitution.

Layered Fall Salad With Squash and Mozzarella

Active Time: 10 minutes

Total Time: 30 minutes

Serves 4

• 1 cup delicata squash, halved, seeded, and cut into 1/2-inch slices
• 3 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon salt plus a pinch, divided
• 1/4 teaspoon ground pepper plus a pinch, divided
• 3 ounces fresh mozzarella, thinly sliced and torn into pieces
• 1 tablespoon balsamic glaze
• 1/4 cup chopped fresh basil
• 1 tablespoon finely chopped fresh sage

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.

Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.

Recipe nutrition per serving: 139 Calories, Total Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Carbohydrates: 13 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 6 g, Sodium: 327 mg, Potassium: 326 mg, Vitamin A: 11080 IU.

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