Roasted Pumpkin Caprese Salad is light, fresh and includes the flavors of fall! Grab some fresh veggies at the farmer’s market and serve this light salad for lunch or dinner!
It is October and I just picked a bunch of fresh basil from my garden. One of the many benefits of living in Florida is that some of my summer plants still flourish while my winter plants are sprouting. In a few weeks, I will have more kale and arugula than I know what to do with, but for now I am enjoying every last bit of my basil plants. And not only is our basil plant producing beautiful leaves, but our tomato plants have beautiful juicy tomatoes on them. What is a girl to do with fresh basil and tomatoes from her garden in the middle of October when the farmer’s market is full of butternut squash and pumpkin? Well you might have guessed that I combined my farmer’s market finds with the veggies fresh from my garden. Roasted Pumpkin Caprese Salad is light, fresh and includes the flavors of fall.
What is your favorite type of winter squash? Are you a butternut squash fan? Do you love pumpkin? Or perhaps you would rather have acorn squash? I love all of them and I often use roasted pumpkin and roasted butternut squash interchangeably. In this caprese salad, I used a combination of pumpkin and butternut squash. I had some leftover butternut squash that I had roasted from another meal and used it up in this dish in addition to the pumpkin. You can use one type or both types of squash, it is up to you.
If you have never tried any type of winter squash before then this is the season to try it. Don’t wait any longer! Start with this salad or try Butternut Squash Risotto with Bacon, Maple and Sage. You could even pair the salad with a cup of my favorite Roasted Autumn Squash Soup.
Roasted Pumpkin Caprese Salad
- 1 medium sugar pumpkin or butternut squash peeled, seeded and cut into 1-inch chunks
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- 1 cup balsamic vinegar
- 3 large heirloom tomatoes cut into large chunks
- 8 ounces fresh mozzarella cut into small chunks
- 1/3 cup basil whole or chopped
- salt and pepper to taste
- Preheat oven to 425 degrees F. In a large bowl, toss the pumpkin with one tablespoon olive oil and salt. Spread on a baking sheet and bake for 30 minutes, or until fork-tender. Remove from oven and let cool.
- While the pumpkin is roasting, prepare the balsamic reduction. In a small saucepan over medium-high heat, bring balsamic vinegar to a simmer. Reduce heat to medium-low, and simmer until the vinegar has reduced to ¼ cup, about 20 minutes. Set aside and let cool.
- Combine the roasted pumpkin, tomatoes, fresh mozzarella and basil in a large bowl; toss to combine. Drizzle with balsamic reduction and remaining olive oil. Sprinkle with salt and pepper, as desired. Enjoy!
Nutrition InformationCalories: 420, Fat: 23g, Saturated Fat: 8g, Cholesterol: 44mg, Sodium: 673mg, Potassium: 993mg, Carbohydrates: 37g, Fiber: 4g, Sugar: 16g, Protein: 15g, Vitamin A: 423.8%, Vitamin C: 63.5%, Calcium: 40.6%, Iron: 13.3%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.