Halloween Salad

Total Time Prep: 25 min. Bake: 30 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. In a large bowl, combine Romaine, baby spinach, cooked pumpkin, pecans, pomegranate seeds and dried cranberries.
  3. 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.

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
Recipe Creator
Community Cook

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