Réveillon Salad

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. 1. Preheat oven to 400°.
2. 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. 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.