Réveillon Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 tablespoons canola oil 
• 2 tablespoons dijon mustard 
• 0.3 cup cider hard
• 2 ounces gingersnaps crushed
• 0.8 cup golden raisins 
• 0.8 teaspoon kosher salt divided
• 3 tablespoons juice of lemon fresh
• 1.5 cups pumpkin fresh cubed peeled (1-inch) ( 12 ounces)
• 14 cups the salad packed
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. Preheat oven to 40
2. Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss.
3. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.
4. Bake at 400 for 18 minutes or until tender, stirring occasionally. Cool completely.
5. Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently.
6. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended.
7. Drizzle cider mixture over salad mixture; toss gently.
8. Sprinkle with crushed cookies.
9. Serve immediately.