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Watercress &
Cranberry Salad
Drizzled with a homemade Spicy Pumpkin Dressing, this healthy and tasty salad recipe serves 8, and is from Lisa Grey, author of the Pink Kicthen Cookbook series!

Watercress, which has a slightly peppery taste, is loaded with calcium, vitamin C, and iron. Pumpkins are not just for pie. They are an outstanding source of carotenes, which offer protection against diabetes, heart disease, and many cancers.

Salad
1 c. dried cranberries

1 bunch watercress

1 c. pecans

Topping: Spicy Pumpkin Dressing (see recipe below)

Lay the entire bunch of watercress on your cutting board and hold down firmly.

Chop off the very thickest stems from the bottom and discard.

Roughly chop remaining watercress.

Roughly chop pecans.

Toss cranberries, watercress, and pecans together.

Drizzle Spicy Pumpkin Dressing over the top before serving.

Spicy Pumpkin Dressing

½ c. pureed pumpkin

½ c. green onions, sliced

½ c. water

½ c. extra virgin olive oil

¼ tsp. cumin

½ tsp. ginger

½ tsp. chili powder

½ tsp. red pepper flakes

sea salt to taste

Place all ingredients except green onions into a food processor. Blend until smooth.
Add green onions and pulse just a few times.

Lisa Grey is a breast cancer survivor, and founder of Pink Kitchen, an organization whose goal is to make healthy cooking easy and delicious for breast cancer survivors and anyone who wants to eat healthier. Lisa has background in Health Psychology with a focus on nutrition, and is the author of the Pink Kitchen Cookbook series. Learn more at www.PinkKitchen.info