Réveillon Salad

12 ingredients
3 steps

Ingredients

  • 1 1/2 cups (1-inch) cubed peeled fresh pumpkin (about 12 ounces)
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 14 cups lightly packed gourmet salad greens
  • 3/4 cup golden raisins
  • 1/4 cup hard cider
  • 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons Dijon mustard
  • 8 gingersnaps, crushed (about 2 ounces)

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 400° for 18 minutes or until tender, stirring occasionally. Cool completely.
  3. 3
    Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended. Drizzle cider mixture over salad mixture; toss gently. Sprinkle with crushed cookies. Serve immediately.

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