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

Name: Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 1/4 cup extra-virgin olive oil; 1 clove garlic, peeled and chopped; 2 tablespoons butter; 1 cup pumpkin seeds; 1 tablespoon Madras curry powder; 1 tablespoon cayenne pepper; Salt and pepper; 3 heads Boston Bibb lettuce; 1 head frisee lettuce; 1 cup olive oil; 1 cup trimmed turkey skin, torn into pieces; 1 cup dried cranberries; 1 cup frozen cranberries; 1 cup orange juice; 1 cup sugar; 1 cinnamon stick; 1/4 cup sherry vinegar; 1 shallot, finely diced; 1/4 cup pumpkin seed oil, plus more for drizzling; 1/2 cup shaved Parmesan

Servings: persons

1 large butternut squash
1/4 cup extra-virgin olive oil
1 clove garlic, peeled and chopped
2 tablespoons butter
1 cup pumpkin seeds
1 tablespoon Madras curry powder
1 tablespoon cayenne pepper
Salt and pepper
3 heads Boston Bibb lettuce
1 head frisee lettuce
1 cup olive oil
1 cup trimmed turkey skin, torn into pieces
1 cup dried cranberries
1 cup frozen cranberries
1 cup orange juice
1 cup sugar
1 cinnamon stick
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup pumpkin seed oil, plus more for drizzling
1/2 cup shaved Parmesan

1
Preheat oven to 500 degrees F.
2
Peel and seed squash.
3
Slice and toss with extra-virgin olive oil and chopped garlic.
4
Roast for 8 to 10 minutes and remove from heat and cool.
5
Melt butter in a large skillet and then toast the pumpkin seeds in the pan.
6
Season with curry, cayenne and salt.
7
Pick and wash the leaves of the Bibb lettuce and frisee.
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
Remove and drain on paper towels.
10
Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil.
11
Simmer the cranberries for 1 hour or until the juice has thickened to a nape.
12
Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
13
In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette.
14
Garnish the plate with pumpkin seed oil and Parmesan.

1601

kcal

Calories

124

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 large butternut squash, 1/4 cup extra-virgin olive oil, 1 clove garlic, peeled and chopped, 2 tablespoons butter, and more.

Yes, Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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