Spooky Delicious Halloween Salad You’ll Love to Serve

This Halloween Salad combines fresh ingredients like mozzarella skulls, greens, and tomatoes for a fun and healthy festive dish.

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Course: Salads

Cuisine: American

Keyword: autumn recipes, festive dish, Halloween Salad, healthy salad, Party Food, spooky salad

Prep Time: 10

Cook Time: 6

Chilling Time: 15

Total Time: 31

Servings: servings

Calories: 200kcal

Equipment

Skull molds
Mixing bowl
Oven
refrigerator

Ingredients

For the Salad

8 oz Mozzarella balls about 16 balls; these add a delicious creaminess and fun skull shape!
6 oz Mixed salad greens a flavorful base that provides crunch and nutrition.
1 pint Cherry tomatoes their sweetness perfectly balances the dish and adds vibrant color.
3 tablespoons Fresh basil thinly sliced; this herb enhances the salad with a fragrant aroma.

For the Dressing

Olive oil sufficient for drizzling; this adds richness and helps the flavors meld together.
Balsamic glaze use to drizzle; its sweet tanginess complements the other ingredients beautifully.
Flaky sea salt to taste; this elevates the flavors, bringing out the freshness of the veggies.
Freshly cracked black pepper to taste; this adds a hint of spice and depth to the dish.
½ lemon Lemon (optional) a squeeze of citrus brightens the flavors and brings everything together.

Instructions

Step-by-Step Instructions for Halloween Salad

Preheat your oven to 350°F (175°C). While it heats up, prepare your skull molds by placing one mozzarella ball in each cavity. Grease each mold lightly with olive oil to prevent sticking.
Place the molds filled with mozzarella into the oven. Bake for about 6 minutes, watching closely for the cheese to soften without fully melting.
Carefully remove the molds from the oven and let them sit briefly to cool slightly. Using the back of a spoon, gently press each mozzarella ball into the shape of the skull molds.
After shaping the mozzarella, place the molds in the refrigerator and allow the cheese to cool and firm up for about 10 to 15 minutes.
In a large mixing bowl, add the mixed salad greens. Drizzle a bit of olive oil over the greens, followed by a squeeze of lemon juice if you’re using it. Toss everything gently until the greens are evenly coated.
Once the mozzarella skulls are chilled and ready, gently remove them from the molds. Layer the shaped mozzarella on top of the greens.
Scatter the halved cherry tomatoes and sprinkle the fresh basil on top for flavor and color.
Drizzle olive oil and balsamic glaze over the entire salad, ensuring it’s generously coated. Season with flaky sea salt and freshly cracked black pepper to taste.
Serve immediately for the best flavor and freshness. Enjoy this fun dish with family and friends!

Notes

Lightly coat your molds with olive oil for easy removal of the mozzarella skulls. Don’t overbake the cheese, and allow it to chill effectively before serving.

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