Yield
8 servings (serving size: about 1 1/2 cups)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Commander's Palace Restaurant, New Orleans, Louisiana

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