I made caramelized pumpkin for the first time a couple years ago when it was used as a topping for my pumpkin risotto. This year, I'm using it as a main ingredient in this thanksgiving salad. Also featured here is lightly grilled zucchini ribbons. Of course, grilling season is over (and I am not one of those brave souls who would still grill in sub-freezing temperatures) so I had to resurrect my old grilling skillet for this purpose. Alternatively, lightly searing them on the bottom of a regular skillet works just fine. For the dressing, I used a store bought balsamic vinaigrette - the choice is yours.
Arugula with Caramelized Pumpkin and Zucchini
1 tbsp vegetable oil
8 cups arugula
1/3 cup dried cranberries
1 cup caramelized pumpkin (find recipe here)
1/3 cup candied pecans
salt and pepper
1. Brush both sides of the zucchini ribbons with the vegetable oil. Cook on a grill surface or regular skillet set on medium heat, for one minute on the first side and about 30 seconds on the other side. Set aside.
2. To arrange the salad, place mounds of arugula on the bottom of a large serving platter. Layer with the zucchini ribbons, followed by the caramelized pumpkin. Finish with the dried cranberries, candied pecans, salt and pepper.