Réveillon Salad

Hearty and healthy greens! The bitterness and sweetness are perfectly combined.

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)

Steps

• 1 Preheat oven to 400°.
• 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 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.
   
  Nutritional Info

  • Calories: 151
  • Protein: 2.0g
  • Carbohydrates: 23.0g
  • Fat: 6.0g

  Other Dietary Information

  • Fiber:2.9g
  • Iron:2.1mg
  • Sodium:282mg
  • Calcium:71mg
• Preparation Time 15 min
• Cooking Time 18 min
• 8 servings