Roasted Pumpkin Caprese Salad

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!

Course Appetizer, Salad

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 420kcal

Author Ashley C.

Ingredients

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

Instructions

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!

Notes

Source: Spoonful of Flavor

Nutrition