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Thanksgiving Recipes

Pumpkin Cranberry Salad & Apple Cider Vinaigrette


Prep Time: 30 minutes or less \| Cook Time: 30 minutes or less \| Serves: 4 Appetizers » Salad » American Visual Recipe By: TheLizard Click Here To Print Recipe Using Selected Print Style \| Click On Images To Enlarge Comment On This Recipe Share on Facebook
Ingredients: Pumpkin Cranberry Salad & Apple Cider Vinaigrette 1 small pumpkin Seeds from said pumpkin 1 TB butter Dash of Cayenne pepper 1/2 cup Cranberries 1 Head Boston Leaf Lettuce Arugula Apple Cider Vinaigrette Dressing: 1/2 cup Apple Cider 1/3 cup Extra Virgin Olive Oil 2 TB White Vinegar 2 TB white wine 2 TB minced shallots 2 TB maple syrup dash of salt Scoop the seeds out of the pumpkin and reserve. Cut the pumpkin like a melon. Parboil 10 minutes. Grill on low heat for 20 minutes. Dice.

Step 1: Wash pumpkin seeds to remove the connective tissue. Brine in a simple salt mixture 30 minutes. Toast on a low heat for 20 minutes.

Step 2: Remove, toss with 1 TB butter and cayenne pepper. Return to oven for 10 minutes. Combine all dressing ingredients while whisking. To plate, mix arugula, cranberries, pumpkin and dressing. Serve on top of the Boston leaf lettuce, and sprinkle with pumpkin seeds.