Winter Cobb Salad

Name: Winter Cobb Salad
Yield: 1
Ingredients: 4 c cubed peeled butternut squash; 5 Tbsp extra-virgin olive oil, divided; 1 tsp ground corier; 1 tsp ground cumin; 3 Tbsp red-wine vinegar; 1 Tbsp dijon mustard; 1 Tbsp minced shallot; 1/4 tsp ground cinnamon; 10 c coarsely chopped stemmed kale; 1 large crisp apple, sliced or chopped; 1 c thinly sliced red onion; 2 slices cooked bacon, chopped; 2 hard-boiled eggs, quartered; 1 ripe avocado, sliced; 1/4 tsp salt; 1/4 c crumbled blue cheese; 1/2 tsp dried oregano; 1/2 tsp ground pepper

0 mins

Total time

1

Serving

18

Ingredients

Enable cook mode

Ingredients

ccubed peeled butternut squash

Tbspextra-virgin olive oil, divided

tspground corier

tspground cumin

Tbspred-wine vinegar

Tbspdijon mustard

Tbspminced shallot

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tspground cinnamon

ccoarsely chopped stemmed kale

large crisp apple, sliced or chopped

cthinly sliced red onion

slices cooked bacon, chopped

hard-boiled eggs, quartered

ripe avocado, sliced

¹⁄₄

tspsalt

¹⁄₄

ccrumbled blue cheese

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tspdried oregano

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tspground pepper

Directions

Step 1

Preheat oven to 400°F.

Step 2

Toss squash with 1 tablespoon oil, 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.

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