Description
Roasted dumpling squash, Granny Smith apple, baby and Tuscan kale, and pepitas, topped with mozzarella skulls shaped in a candy mold and dressed with fig and honey vinaigrette.
Ingredients
Scale
For the salad:
- 1 Granny Smith apple, cored and chopped
- 1 sweet dumpling squash (or other seasonal squash), halved, seeded, and sliced 1/4 inch thick
- 4 cups baby kale
- 1 cup Tuscan kale, chopped
- 1/2 cup roasted and salted pepitas
- 1 (8-oz) container ciliegine (cherry-size fresh mozzarella balls), drained and patted dry
For the vinaigrette:
- 3 tbsp fig and honey conserve (or fig jam)
- 1 tsp Dijon mustard
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Equipment: Microwave-safe silicone skull candy mold, baking sheet, parchment paper, and a mason jar
Instructions
For the vinaigrette:
- Add all the ingredients to a mason jar and shake well until combined.
- Refrigerate for up to 2 weeks. Let it sit at room temperature for about 15 minutes and shake again just before serving.
For the salad:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the squash slices with 2 tablespoons of the vinaigrette and spread them on the baking sheet. Roast until the edges are golden brown and crispy, 20 to 25 minutes. Set aside.
- While the squash roasts, place one mozzarella ball in each cavity of a microwave-safe silicone skull candy mold.
- Microwave in 10-second increments until the mozzarella is completely melted. Refrigerate the mold until the cheese is completely set, about 30 minutes, then pop out the skulls.
- Arrange the kale, squash, apple, and pepitas on a platter. Top with the mozzarella skulls and drizzle with vinaigrette just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, side dish, party food
- Method: Roasted and microwaved
- Cuisine: American
Nutrition
- Calories: 250