Roasted Beet and Butternut Squash Salad with Light Mozzarella Directions:
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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In a large bowl, toss the beets and butternut squash with 1 tbsp olive oil, oregano, salt, and pepper. Spread in a single layer on the baking sheet.
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Roast for 45 minutes, flipping vegetables halfway through, until tender and lightly browned.
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In a small bowl, whisk together the balsamic vinegar, 1 tbsp olive oil, honey, Dijon mustard, salt, and pepper.
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Let the roasted vegetables cool slightly. Arrange them on a serving platter.
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Top with shredded mozzarella and arugula. Drizzle with dressing.
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Garnish with fresh herbs if desired and serve immediately.
WW Points Calculation:
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Love Beets Organic Cooked Beets (2 medium): 0.00
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Full Circle Market Organic Butternut Squash Cubes (1 medium): 0.00
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Filippo Berio Extra Virgin Olive Oil (2 tbsp): 7.00
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Simply Organic Oregano (1 tsp): 0.00
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Morton Lite Salt (1/2 tsp): 0.00
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McCormick Ground Black Pepper (1/4 tsp): 0.00
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Spectrum Balsamic Vinegar (1/4 cup): 1.00
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Nature Nate's 100% Pure Honey (1 tsp): 0.67
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Annie's Organic Dijon Mustard (1 tsp): 0.00
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Trader Joe’s Lite Shredded Mozzarella (3 oz): 2.00
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Earthbound Farm Organic Arugula (1/4 cup): 0.00
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Simple Truth Organic Basil or Mint (optional): 0.00
Total Points: 10.67
Servings: 4
Points per Serving: 2.67
Nutrition Information:
Calories: 142
Fat: 10g
Protein: 5g
Carbohydrates: 11g
Sugar: 6g
Sodium: 175mg
I'm waiting for your comments! Enjoy!
