Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette

1. 1

   Preheat oven to 500 degrees F.

2. 2

   Peel and seed squash.

3. 3

   Slice and toss with extra-virgin olive oil and chopped garlic.

4. 4

   Roast for 8 to 10 minutes and remove from heat and cool.

5. 5

   Melt butter in a large skillet and then toast the pumpkin seeds in the pan.

6. 6

   Season with curry, cayenne and salt.

7. 7

   Pick and wash the leaves of the Bibb lettuce and frisee.

8. 8

   Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden.

9. 9

   Remove and drain on paper towels.

10. 10

    Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil.

11. 11

    Simmer the cranberries for 1 hour or until the juice has thickened to a nape.

12. 12

    Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.

13. 13

    In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette.

14. 14

    Garnish the plate with pumpkin seed oil and Parmesan.

* Per serving · 4 servings · Values may vary.