This recipe comes from the owners of Toski Sands Market & Wine Shop, located in Petoskey. “I have loved food and cooking all my life and was thrilled when we got the opportunity to purchase Toski Sands Market over 20 years ago,” says owner Sue McGlaughlin. “I also write a monthly food article for the Harbor Light Newspaper.” Find more great recipes on their website!
Fall Bibb Blossom Salad Recipe
To make this great salad recipe, start by making the dressing and roasting the delicata squash, and then assemble the remainder of the salad per the instructions below.
APPLE CIDER DRESSING
- ¼ cup Olive Oil
- 3 tablespoons Fresh Apple Cider
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Dijon Mustard
- 1 teaspoon Fresh Thyme
Combine ingredients. Whisk to emulsify the dressing. Refrigerate until ready to serve (whisking again to ensure dressing is emulsified). It can be done a couple of days in advance.
ROASTED MAPLE BOURBON DELICATA SQUASH
- 1 ½ pounds Delicata Squash
- 2 tablespoons Olive Oil
- 2 tablespoons Maple Bourbon Syrup, or regular Maple Syrup
- 1/8 teaspoon Cinnamon
Preheat oven to 400 degrees. Combine olive oil, maple syrup, cinnamon, and salt in a small bowl. Cut the squash into quarters and remove seeds with a spoon or melon baller. Slice each quarter into ¼ – ½ inch slices. In a medium-sized bowl, toss the squash with the maple syrup mixture. Line a baking sheet with foil and spray the foil with cooking spray. Place squash on baking sheet. Bake for 20 minutes. Remove from oven and flip squash pieces, rearranging for even cooking. Bake an additional 10 minutes or until squash is lightly golden. Set to the side or refrigerate until you’re ready to assemble.
ASSEMBLING THE SALAD
- 1/4 cup Dried Cranberries
- 3 ounces Cypress Grove Ms. Natural Goat Cheese
- 1 Pear, cut into 8 wedges
- Roasted Maple Bourbon Delicata Squash (see above)
- Pancetta, cubed and sauteed
- Pecans, toasted
- Apple Cider Dressing (see above)
- Bibb lettuce
Trim the root close to the Bibb lettuce leaves. Rinse thoroughly under cold water. Spin salad in a salad spinner or drain upside down in a colander. Pat dry with a paper towel. Gently fold down the leaves, starting with the outer leaves and making your way toward the center leaves. Place on a large platter.
Start by placing the squash and pears in the lettuce. Be sure to get the ingredients between the leaves.
Do the same with the pecans, pancetta, dried cranberries, and goat cheese. Be sure to tuck some of the fall goodies deep inside the Blooming Bib lettuce. Drizzle some of the salad dressing over the salad and serve the remaining dressing on the side. *You can leave the salad undressed and let your guests add the dressing at the table.
Place the salad in the middle of your dining table. Have a spatula and knife available to let your guests serve themselves from your Fall Blossom Salad.