Boston Bibb Salad with Squash, Pecans and Balsamic Bacon Vinaigrette

A delightful combination of flavours and textures, this salad can be served as a main dish, appetizer or side dish.

1 recipe Balsamic Vinaigrette with Bacon
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1½ Tbsp. extra-virgin olive oil
3 large heads Bibb lettuce
¾ cup black-eyed peas, cooked and drained
¾ cup pecan pieces, roasted 
6 oz blue cheese, crumbled 
sea salt
black pepper, freshly cracked

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20-25 minutes.

Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large diced pieces.

Cut the onion into julienne strips and reserve separately.  Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate.

Press lightly on the lettuce to flatten and open up the leaves a bit.  Divide the diced squash, julienned onion, black-eyed peas, pecans and blue cheese evenly among the tops of the salads.  Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper and serve immediately.

Combine all ingredients in a small saucepan and heat gently until the sugar is melted, about 2 minutes.  Serve warm over salad. 

Makes 6 large salads.