This roasted butternut squash and mozzarella salad is drizzled in a balsamic vinegar reduction for a sweet, delicious, gluten free and vegetarian salad.
Place the butternut squash on a baking sheet then drizzle the olive oil over the top.
Sprinkle with salt, pepper, cinnamon and brown sugar.
Place the squash in the oven for 25-30 minutes, toss half way through cooking.
While the squash is roasting prepare the balsamic reduction.
Heat a skillet over medium-high heat then add 1 cup of balsamic vinegar to the skillet, followed by 2 crushed garlic cloves.
Bring to a boil then lower the temperature and allow it to reduce by half.
Toast the walnuts by placing them on a baking sheet and in to the oven for 3-4 minutes.
Use tongs to move the squash on to a plate, then top the squash with 4-5 mozzarella balls, next sprinkle a few toasted walnuts on top, then drizzle with the balsamic reduction.