Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Cut the squash halves into 1/2″ pieces and place on the baking sheet. Drizzle with the 2 Teaspoons of olive oil and the 1/2 Teaspoon of sea salt. Roast in the oven for 10 minutes, turn the squash over and roast another 10 minutes or until the squash is tender and browned.

Step 3

Arrange the mozzarella, spinach and roasted squash onto 4 salad plates or 1 serving platter. Garnish with the basil, reduced balsamic vinegar, and remaining 3 Tablespoons olive oil. Sprinkle with sea salt and freshly ground pepper.

Step 4

This salad is best served immediately while the squash is still crispy.