Roasted Butternut Squash and Fresh Mozzarella Salad

This roasted butternut squash and mozzarella salad is finished with a balsamic reduction for a sweet, savory, gluten-free, vegetarian dish you can make in under 45 minutes.

Today’s lunch was inspired by a memorable salad I enjoyed at La Piazza Ristorante Italiano at The Grove. I recreated the flavors at home with simple ingredients: roasted butternut squash tossed with a touch of cinnamon and brown sugar, creamy mozzarella, toasted walnuts, and a syrupy balsamic reduction to bring everything together.

The result is sweet and slightly savory with a distinct Italian flair—an elegant but easy salad that works as a light lunch, appetizer, or side dish for dinner guests.

Ingredients

• 12 oz butternut squash, cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1/4 cup chopped toasted walnuts
• 1 cup balsamic vinegar
• 2 cloves garlic, crushed
• 4 oz fresh mozzarella balls (bocconcini)

Preparation Overview

Preheat your oven to 400°F (200°C) and get the squash ready. If you can, buy pre-cut butternut squash to save time; otherwise, peel and cube a medium squash. Spread the cubes on a lined baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon. Sprinkle the brown sugar evenly over the squash to create a caramelized finish as it roasts.

Roast the squash for 25–30 minutes, tossing once halfway through so the pieces brown evenly. While the squash cooks, prepare a quick balsamic reduction and toast the walnuts.

Balsamic Reduction

In a small skillet over medium-high heat, combine 1 cup balsamic vinegar and the crushed garlic cloves. Bring to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces by about half into a glossy, syrupy glaze. Remove the garlic cloves before drizzling, if you prefer a smoother finish.

Toasting Walnuts

Spread the chopped walnuts on a small baking sheet and toast in the 400°F oven for 3–4 minutes, watching closely so they don’t burn. Toasting elevates their flavor and adds a satisfying crunch to the salad.

Assembly

When the squash and walnuts are ready and the balsamic is reduced, assemble the salad. Use tongs to mound the roasted squash on plates. Top each portion with 4–5 mozzarella balls and sprinkle with a few toasted walnut pieces. Finish by drizzling the balsamic reduction over the top. The contrast of sweet, creamy, and crunchy textures makes this dish especially satisfying.

Serving Suggestions and Tips

• Serve warm or at room temperature—both are delicious.
• For a more substantial meal, serve the salad over a bed of arugula or baby spinach and add a drizzle of extra-virgin olive oil.
• To make this easy to share at a party, thread a mozzarella ball between two roasted squash cubes on a skewer and finish with a small drizzle of the balsamic reduction for bite-sized appetizers.
• Leftovers keep well in the refrigerator for 2–3 days. Store the balsamic reduction separately and reheat the squash gently to refresh its texture.

Recipe Details

Butternut Squash and Mozzarella Salad

This roasted butternut squash and mozzarella salad is drizzled with a balsamic vinegar reduction for a sweet, savory, gluten-free, and vegetarian dish. It makes an elegant appetizer or a light main for two people.

Servings: 2 people

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients (concise)

• 12 oz butternut squash, cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1/4 cup chopped walnuts, toasted
• 1 cup balsamic vinegar
• 2 cloves garlic, crushed
• 4 oz mozzarella balls

Instructions

1. Preheat oven to 400°F (200°C).
2. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and toss to coat.
3. Season with salt, pepper, cinnamon, and sprinkle with brown sugar.
4. Roast for 25–30 minutes, tossing once halfway through, until edges are caramelized and tender.
5. While the squash roasts, make the balsamic reduction: simmer balsamic vinegar and crushed garlic in a skillet until reduced by half and syrupy. Remove and discard the garlic or mince it into the glaze if desired.
6. Toast chopped walnuts in the oven for 3–4 minutes until fragrant.
7. Assemble: arrange roasted squash on plates, top with mozzarella balls and toasted walnuts, then drizzle with the balsamic reduction.

Nutrition Facts (per recipe)

Final Notes

This butternut squash and mozzarella salad combines simple ingredients to create a striking balance of flavors—sweet, savory, creamy, and crunchy. It’s ideal for a quick lunch, an elegant starter, or a shareable appetizer at a gathering. Feel free to experiment with fresh herbs like basil or thyme, or substitute pecans for walnuts to vary the texture and flavor.