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

Total Time:
1 hr 45 min
30 min
1 hr 15 min

12 servings

  • 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
  • Preheat oven to 500 degrees F.

  • Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.

  • 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. Remove and drain on paper towels.

  • Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.

  • In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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