Roasted Beet and Butternut Squash Salad with Light Mozzarella Recipe

Roasted Beet and Butternut Squash Salad with Light Mozzarella Ingredients:

• 2 medium beets, peeled and quartered (Love Beets Organic Cooked Beets)

• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (Full Circle Market Organic Butternut Squash Cubes)

• 1 tbsp Filippo Berio Extra Virgin Olive Oil

• 1 tsp Simply Organic Oregano

• 1/2 tsp Morton Lite Salt

• 1/4 tsp McCormick Ground Black Pepper

• 1/4 cup Spectrum Balsamic Vinegar

• 1 tbsp Filippo Berio Extra Virgin Olive Oil

• 1 tsp Nature Nate's 100% Pure Honey

• 1 tsp Annie's Organic Dijon Mustard

• Salt and pepper to taste (Morton Lite Salt and McCormick Ground Black Pepper)

• 3 oz Trader Joe’s Lite Shredded Mozzarella

• 1/4 cup Earthbound Farm Organic Arugula

• Optional: Simple Truth Organic Basil or Mint

How to make Roasted Beet and Butternut Squash Salad with Light Mozzarella?
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