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Spider Cluster

Spider-clusters-12x6
20 Minutes Total time 20 Minutes Prep time 160 Calories 8 Servings

Ingredients

Directions

  1. Prepare dressing by sautéing green onions in olive oil until soft, about 1 minute. Add cranberries and cook until they begin to pop, about 3 to 4 minutes. Remove from heat and bring to room temperature.
  2. Transfer mixture to blender or food processor. Cover; blend until smooth. Add water, balsamic vinegar, maple syrup and rosemary. Blend until smooth. Season with salt and pepper, to taste. Add additional water, 1 tablespoon at a time, to thin dressing if necessary.
  3. Toss spring mix with half the dressing and all of the figs and pear chunks. Fill pumpkins with approximately 3/4 cup salad. Drizzle the salad with additional dressing and sprinkle with walnuts.

Making Spider Pumpkins: Cut tops off of 8 mini decorative pumpkins. Hollow them out, removing seeds. To make the spider’s legs, make four small shallow holes on opposite sides of each pumpkin. Cut 32 pipe cleaners in half and fold the ends at opposite right angles. Press on end of the pipe cleaner into the pumpkin’s hole. Repeat pressing spider legs into remaining pumpkins. Set aside.

Vegetarian Fall Salads Vegan Gluten-free Low Sodium Kid-Friendly

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