Soups & Salads

Cranberry Fall Harvest Salad



Ingredients for Cranberry Fall Harvest Salad

  • 60 g Vegetable Oil
  • 600 g Dried Cranberries
  • 600 g Pumpkin (diced)
  • 10 g Salt and freshly ground Pepper
  • 40 g Sherry Vinegar
  • 20 g Coarsely chopped Tarragon
  • 10 g Chopped flat-leaf Parsley
  • 600 g Mixed salad greens
  • 100 g Coarsely chopped Pecans
  • 60 g Roasted Pumpkin Seeds



  • Preparation method:
  • In a large nonstick skillet, heat 2 tablespoons of the oil.
  • Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.
  • Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
  • In a small bow, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper.
  • In a large bowl, toss the salad greens with the cranberries, pecans, pumpkin seeds and roasted squash.
  • Pour the dressing over the salad and toss well. Serve the salad right away.


  • Hilton Beijing