Combine ingredients. Whisk to emulsify the dressing. Refrigerate until ready to serve (whisking again to ensure dressing is emulsified). Can be done a couple days in advance.

Preheat oven to 400 degrees. Combine olive oil, maple syrup, cinnamon and salt in a small bowl.

Cut the squash into quarters and remove seed with spoon or melon baller. Slice each quarter into ¼ - ½ inch slices.

In a medium size bowl, toss the squash with the maple syrup mixture. Line a baking sheet with foil and spray 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.

In a medium sauté pan over medium heat, cook the pancetta for 7-8 minutes or until crisp and fat is rendered. Drain on paper towel. Can be done a day ahead.

Preheat oven to 350 degrees. Place pecans on a baking sheet lined with parchment paper. Bake for 5 minutes. Set to the side. Can be done a day ahead.

Trim the root close to lettuce leaves. Rinse thoroughly under cold water. Spin salad in a salad spinner or drain upside down in a colander. Pat dry with 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 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 you Fall Blossom Salad.