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Réveillon Salad

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

Preparation Time 15 min | Cooking Time 18 min | 8 servings

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

Preheat oven to 400°.
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.
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.

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

Other Dietary Information
Fiber:2.9g
Iron:2.1mg
Sodium:282mg
Calcium:71mg