This twist on Cobb salad swaps in kale for lettuce and spiced butternut squash for chicken but keeps the essential avocado, blue cheese, bacon, and egg.
Winter Cobb Salad
Active Time: 20 minutes Total Time: 55 minutes Serves 4- 4 cups cubed, peeled butternut squash
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 10 cups coarsely chopped stemmed kale
- 1 large, crisp apple, sliced or chopped
- 1 cup thinly sliced red onion
- 2 slices cooked bacon, chopped
- 2 hard-boiled eggs, quartered
- 1 ripe avocado, sliced
- 1/4 cup crumbled blue cheese
Toss squash with 1 tablespoon oil along with the coriander, cumin, and cinnamon in a large bowl. Spread on a large, rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature, about 10 minutes.
Whisk vinegar, mustard, shallot, oregano, pepper, and salt in a large bowl. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide the kale among four plates, and top with apple, onion, bacon, egg, avocado, cheese, and squash.
Recipe nutrition per serving: 452 calories, 33 g total fat, 7 g saturated fat, 105 mg cholesterol, 32 g carbohydrates, 11 g fiber, 11 g total sugars, 11 g protein, 471 mg sodium.
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