When everything on your Thanksgiving table is beige and roasted...It's nice to have a fresh and colorful salad. This one combines pear, cucumber and sweet red pepper that is tossed with dried cranberries, feta and a pumpkin vinaigrette. Toasted pepitas (hulled pumpkin seeds) are sprinkled on the top.
Keyword: autumn salad, chopped salad, cucumber, fall recipe
Prep Time: 20 minutesminutes
Servings: 10
Ingredients
Salad Ingredients:
1seedless (English) cucumberpeeled and chopped
1red pearcored and chopped
1red pepperseeded and chopped
1/4red onionchopped
1/2cupflat leaf parsleychopped
1/3cupfeta cheesecrumbled
1/4cupdried cranberries
1/4cuproasted pepitas(hulled pumpkin seeds)
Pumpkin Vinaigrette Ingredients:
1/4cuppumpkin puree
1/4cupapple cider vinegar
2tablespoonsmaple syrup
1teaspoondijon mustard
1smallclove garlic
1/2teaspoonsalt
1/8teaspoonpepper
1tablespoonwater
1/2teaspoondry thyme
1/2cupolive oil
Instructions
In large bowl, toss together chopped cucumber, pear, pepper, onion, parsley, feta and cranberries.
Combine pumpkin, vinegar, syrup, Dijon, garlic, salt, pepper, water and thyme in food processor or chopper and blend until well mixed. With processor running, drizzle in olive oil.
Mix desired amount of dressing into chopped salad.
Sprinkle with pepitas right before serving.
Nutrition (approx. data estimated via online nutritional calculator.)