Réveillon Salad

Although any blend of salad mix will work for this recipe, hearty greens, such as radicchio, frisée, and escarole, serve best because they don't wilt easily when dressed and tossed with the vegetable cubes. The bitter flavor of these seasonal greens also balances the sweet ingredients.

Yield: 8 servings (serving size: about 1 1/2 cups)

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)

Preparation

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 Information

Calories:

151 (38% from fat)

Fat:

6.3g (sat 0.6g,mono 3.5g,poly 1.8g)

Protein:

2.7g

Carbohydrate:

23.2g

Fiber:

2.9g

Cholesterol:

0.0mg

Iron:

2.1mg

Sodium:

282mg

Calcium:

71mg