Cranberry Fall Harvest Salad
A delicious salad with cranberries, pumpkin, parsley, pecans and pumpkin seeds.
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
  1. Preparation method:
  2. In a large nonstick skillet, heat 2 tablespoons of the oil.
  3. 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.
  4. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
  5. 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.
  6. In a large bowl, toss the salad greens with the cranberries, pecans, pumpkin seeds and roasted squash.
  7. Pour the dressing over the salad and toss well. Serve the salad right away.
  1. Hilton Beijing