The Reveillon Salad

• 1 12 cups peeled fresh pumpkin, 1-inch cubed
• 34 teaspoon kosher salt, divided
• 12 teaspoon fresh ground black pepper, divided
• 14 cups lightly packed gourmet salad greens (radicchio, frisee, and escarole)
• 34 cup golden raisin
• 14 cup hard alcoholic cider
• 1 tablespoon sugar
• 3 tablespoons fresh lemon juice
• 3 tablespoons canola oil
• 2 tablespoons Dijon mustard
• 8 gingersnaps, crushed

1. Preheat oven to 400.
2. Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray.
3. Coat pumpkin lightly with cooking spray; toss.
4. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.
5. Bake at 400 for 18 minutes or until tender, stirring occasionally.
6. Cool completely.
7. Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently.
8. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended.
9. Drizzle cider mixture over salad mixture; toss gently.
10. Sprinkle with crushed cookies.
11. Serve immediately.

fresh pumpkin, kosher salt, ground black pepper, salad greens, golden raisin, hard alcoholic, sugar, lemon juice, canola oil, mustard

Taken from www.food.com/recipe/the-r-veillon-salad-344563 (may not work)