Roasted Squash and Tomato Salad
This is especially tasty with a sweet squash, such as Butternut.
1/2 lb. winter squash, peeled and 1” cubed
Salt and pepper
1 c. halved grape or cherry tomatoes
1 ripe avocado, cubed
1 c. firm, mild white cheese cubes (mozzarella, colby, feta, etc.)
1/2 c. snipped fresh mint or basil
Toss the squash cubes with 1-2 Tbsp. olive oil and season with salt and pepper. Roast in a preheated 400 oven for 20-30 minutes. Cool to room temp.
Combine all of the ingredients and drizzle with olive oil and balsamic vinegar, and season with a dash of salt and pepper.
Note: instead of roasting the squash, you can saute the cubes in a covered skillet (stirring often) for about 10-12 minutes.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©