Réveillon Salad

• 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)

1. Preheat oven to 400u0b0.
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 400u0b0 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.

pumpkin, cooking spray, kosher salt, freshly ground black pepper, salad greens, golden raisins, hard cider, sugar, lemon juice, canola oil, mustard

Taken from www.myrecipes.com/recipe/rveillon-salad (may not work)