Pumpkin Cranberry Salad & Apple Cider Vinaigrette

Ingredients:

Pumpkin Cranberry Salad & Apple Cider Vinaigrette

1 small pumpkin
Seeds from said pumpkin
1 TB butter
Dash of Cayenne pepper
1/2 cup Cranberries
1 Head Boston Leaf Lettuce
Arugula

Apple Cider Vinaigrette Dressing:
1/2 cup Apple Cider
1/3 cup Extra Virgin Olive Oil
2 TB White Vinegar
2 TB white wine
2 TB minced shallots
2 TB maple syrup
dash of salt

Scoop the seeds out of the pumpkin and reserve.

Cut the pumpkin like a melon.

Parboil 10 minutes.

Grill on low heat for 20 minutes.

Dice.

Step 1:

Wash pumpkin seeds to remove the connective tissue.

Brine in a simple salt mixture 30 minutes.

Toast on a low heat for 20 minutes.

Step 2:

Remove, toss with 1 TB butter and cayenne pepper.

Return to oven for 10 minutes.

Combine all dressing ingredients while whisking.

To plate, mix arugula, cranberries, pumpkin and dressing. Serve on top of the Boston leaf lettuce, and sprinkle with pumpkin seeds.