Halloween In the Garden of Good & Healthy Recipe

Halloween In the Garden of Good & Healthy Recipe
Although this salad, Halloween: In the Garden of Good and Healthy, has absolutely nothing to do with the famous book of a similar name published in the 80s, the name is very fitting for this tasty, fun salad that should have a place of honor somewhere on the annual Halloween BOO-ffet table. It seems that at Halloween time, we are deluged with sweets and heavy foods that aren't particularly healthy, so serving something that is even slightly healthy is a welcome diversion. Kids will eat it because of the ghosts and pumpkins garnishing the salad, and adults will eat it because it is especially refreshing and the power greens will make them feel they are eating right.
If you plan to take this salad to a pot luck, Halloween party, or other gathering, store the banana ghosts in an airtight container soaking in the pineapple juice; that way they'll stay white, just like ghosts should be. The dressing can be made ahead and refrigerated. It will only take a minute to slice bananas and make the ghosts just before serving – that way they won't turn brown. Of course this salad isn't just for Halloween – just leave off the garnish and it's a delicious salad to serve anytime.

12 Servings

1/4 cup pineapple juice, (drained from a 20 ounce can; reserve the remaining 1/4 cup juice)
1/4 cup red wine vinegar
1/4 cup sugar
1/4 teaspoon salt

1/2 cup vegetable oil

1 1/2 teaspoons poppy seeds

1 20 oz. can pineapple chunks, drained well (save the juice for the dressing and for soaking the bananas)
8 mandarin oranges, peeled and separated into sections
2 large bananas, sliced
1 pound power greens, Kale, Romaine, etc.
1/2 to 1 cup whole cashews

3 bananas
8 mandarin oranges, peeled and left whole
8 pieces celery, about 1/2" long and 1/16" wide

  1. Dressing: mix pineapple juice, vinegar, sugar, and salt in the blender.
  2. Gradually add the oil and process until the mixture is thickened and the sugar is dissolved.
  3. Stir in the poppy seeds.
  4. Salad:Mix the drained pineapple chunks, mandarin orange sections, and banana slices in a large bowl.
  5. Pour 1/4 cup of the dressing over and toss.
  6. Garnish: cut the bananas in half crosswise.
  7. Roll each half in the reserved pineapple juice; press two currants into the pointy part to resemble eyes.
  8. With the tip of a knife, hollow out any white pith in the center of each mandarin orange; push a celery piece down into the center of each orange to resemble a stem.
  9. Assembly: Toss the greens with the fruit mixture, cashews, and the dressing; spread out onto a large platter.
  10. Arrange the mandarin orange pumpkins and banana ghosts decoratively on top.
  11. Serve immediately.

Amount Per Serving
Calories 408 Calories from Fat 121
Percent Total Calories From: Fat 30% Protein 8% Carb. 62%

Nutrient Amount per Serving:
Total Fat 13 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 594 mg
Total Carbohydrate 63 g
Dietary Fiber 7 g
Sugars 4 g
Protein 8 g

Vitamin A 38% Vitamin C 142% Calcium 0% Iron 18%

Want more Halloween ideas? There are over 130 Halloween recipes in my Halloween Cookbook, Quick Cooking for Halloween. It can be ordered from Amazon: Quick Cooking for Halloween: Over 130 Recipes to serve at the Annual Halloween BOO-ffet!

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Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.