For years, pumpkins have had two solid purposes in October: to be eaten and to be carved. However, one day, while sipping a glass of spiced (and spiked) cider, I thought, why can’t you eat and carve the same pumpkin? It sounds a little crazy, but it worked. I mean, how cute is this salad-stuffed pumpkin face?
This awesome pumpkin has three purposes, my friends! You scoop out the seeds, which can be baked to crispy perfection; you carve the pumpkin (which can be used as a jack-o’-lantern once you’re done with the salad); and you use it as a bowl you don’t have to wash or dry. Who doesn’t love multipurpose fall eating?
Chicken Caesar salad-stuffed pumpkin face recipe
These fun little pumpkins are the surefire way to get your kids excited about eating salads. And the best part is you can let them carve their own pumpkin face bowls.
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
For the pumpkin and salad
- 4 pumpkin pie pumpkins (they are smaller than regular and can be found near the gourds in your supermarket)
- 1 pound boneless, skinless chicken breasts
- Salt and pepper
- 1 teaspoon extra-virgin olive oil
- 8 cups mixed green salad
- 1/2 cup shredded carrots
- 1 cup croutons
- 1/2 cup freshly shredded Parmesan
For the dressing
- 4 garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2-3 tablespoons chopped anchovies
- 1/2 cup olive oil
- Salt and pepper
- To begin, carefully cut out the tops of your pumpkins. Remove the seeds with a spoon, and thoroughly clean out the guts of the pumpkins. Using a sharp knife, carve faces into 1 side of each pumpkin. Set them aside.
- To make the chicken, heat a grill to medium-high heat. Liberally salt and pepper the chicken breasts, and brush them with oil. Place the chicken breasts on the grill, and grill for about 6 minutes. Remove from heat, and cut into slices.
- Meanwhile, in a large bowl, mix together the salad, carrots, croutons and Parmesan.
- To make the dressing, in a blender, mix together the garlic, mustard and vinegar. Add the mayonnaise, and blend until you have a nice, thick base. Add in the anchovies and lemon juice. Carefully pour in the olive oil, blending well after each pour. Mix in the salt and pepper.
- Add the chicken to the salad, and liberally toss the entire mixture with the Caesar salad dressing.
- Scoop the salad into the pumpkin faces, and serve.
More salad recipes
Spinach cranberry salad
Strawberry almond salad
Beet salad with blood oranges