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 & Mozzarella

Serves 4

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 F. 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.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.