This sweet and savory Halloween salad combines the best of fall produce. With pumpkin, spinach and cranberries, it looks just as good as it tastes, with a maple and pumpkin dressing tying it all together. —Joan Hallford, North Richland Hills, Texas
Halloween Salad
Prep Time
35 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 5 cups cubed fresh pumpkin or cubed peeled butternut squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches romaine, chopped
- 8 ounces fresh baby spinach
- 1 cup chopped pecans, toasted
- 1 cup pomegranate seeds
- 1/3 cup dried cranberries
- DRESSING:
- 1/2 cup canned pumpkin
- 1/2 cup extra virgin olive oil
- 3 tablespoons maple syrup
- 2 tablespoons pomegranate juice
- 2 tablespoons white wine vinegar
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Directions
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Place pumpkin, olive oil, salt and pepper on the baking sheet; toss to coat. Bake until tender, 30-35 minutes; cool completely.
- In a large bowl, combine Romaine, baby spinach, cooked pumpkin, pecans, pomegranate seeds and dried cranberries.
- In a small bowl, whisk together all dressing ingredients until well blended. Pour over salad; gently toss to combine.
Nutrition Facts
1-1/2 cups.: 356 calories, 26g fat (3g saturated fat), 0 cholesterol, 185mg sodium, 33g carbohydrate (17g sugars, 7g fiber), 5g protein.
