Fall Caprese Salad

Fall Caprese Salad: Delicata Squash, Mozzarella and Fall Herbs

The classic caprese is shifted to an autumn appetizer with this combination of sweet winter squash and creamy mozzarella. You’ll want to bring these big fall flavors with you to all your seasonal gatherings!


Salad: 1 delicata squash from Ronnigers Organics // 3 garlic cloves from Vinegar Flats Farm // Olive oil // Salt and pepper // Fresh mozzarella log from Ferndale Farmstead, sliced into thin rounds

Herbed Balsamic Dressing: Chives, sage, rosemary, and/or thyme from The Corner Farm // 4 Tbsp balsamic vinegar // 4 Tbsp olive oil // Salt and pepper


Preheat the oven to 400 degrees F. Remove the ends of the delicata squash and cut into one-centimeter slices. Remove the inside seeds on each slice. Place on a baking sheet with the garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes, until golden brown

Finely chop the herbs and place them in a small bowl and whisk together with the rest of the dressing ingredients. Add the roasted garlic and whisk into the mixture. Layer the delicata rounds with the mozzarella rounds and drizzle with herbed balsamic dressing. Enjoy! (Courtesy of LINC Foods—The Local Inland Northwest Cooperative @Lincfoods.com.)

Cover photo courtesy LINC Foods

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