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Réveillon Salad

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

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)

Nutrition Information

  • calories 151
  • caloriesfromfat 38 %
  • fat 6.3 g
  • satfat 0.6 g
  • monofat 3.5 g
  • polyfat 1.8 g
  • protein 2.7 g
  • carbohydrate 23.2 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 282 mg
  • calcium 71 mg

How to Make It

  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.

Commander's Palace Restaurant, New Orleans, Louisiana