Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Autumn Fruit & Nut Salad
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- #40047
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 head Romaine lettuce, washed and torn into small pieces
1 apple, cored and cubed
1 pear, cored and cubed
1 tangerine, peeled, segmented, and diced
6 ounces Swiss cheese, shredded
3/4 cup cashew halves
3/4 cup toasted chopped hazelnuts
3 tablespoons dried cranberries
1/4 cup sugar
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 pinch salt
2/3 cup vegetable oil
directions
Toss the lettuce, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl.
In a medium bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately.
The dressing can be made up to 24 hours in advance and remixed before tossing with the salad.
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nutrition data
469 calories, 39 grams fat, 23 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
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