We used one of our #smartcooking secrets and made an infused oil to drizzle over the top using fennel and pumpkin seeds for nutty depth and a delicate crunch. Be sure to give the mozzarella an extra little hit of salt and pepper just before serving to perk up its flavor. Cook, relax and enjoy!
What you need:
1 acorn squash ¾ tsp garam masala 1 small shallot 3 Tbsp red wine vinegar 2 Tbsp pumpkin seeds 1 tsp fennel seed 8 oz fresh mozzarella ½ bunch dandelion greens ½ bunch flat-leaf spinach olive oil coarse salt freshly ground black pepper
rimmed baking sheet small skillet
Roast squash Preheat oven to 425°F. Cut squash into ½-inch slices and remove seeds. Toss with garam masala, 2 tablespoons olive oil, and 1 teaspoon salt. Arrange in a single layer on a rimmed baking sheet and roast until tender, 25–30 minutes.
Marinate shallot Trim shallot, halve and discard peel. Thinly slice and place in a small bowl with red wine vinegar and ¼ teaspoon salt.
Make toasted seed oil Combine pumpkin seeds, fennel seeds, and ¼ cup olive oil in a small skillet. Set over medium heat and cook, swirling skillet occasionally, until sizzling and lightly toasted, 3–4 minutes. Remove from heat.
Prep mozzarella Tear mozzarella into large pieces.
Toss greens Cut dandelion greens into thirds and trim tough stems from spinach. Toss greens with shallots and vinegar in a large bowl; season with ¼ teaspoon each salt and pepper.
Finish salad Cut any larger rings of squash in half, add to greens and toss to combine. Transfer to a platter and top with mozzarella. Drizzle salad with toasted seed oil and season with salt and pepper. Enjoy!