Layered Fall Salad with Squash and Mozzarella

Layered Fall Salad with Squash and Mozzarella

Makes: 4 servings

Active time: 10 minutes

Total time: 30 minutes

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

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

2. 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.

3. 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