This seasonal twist on a traditional Cobb salad swaps in kale for lettuce and spiced butternut squash for chicken but keeps the essential avocado, blue cheese, bacon and egg.

Adam Dolge
EatingWell Magazine, January/February 2021

Gallery

Credit: Jennifer Causey

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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.

  • 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 4 plates and top with apple, onion, bacon, egg, avocado, cheese and the squash.

Nutrition Facts

452 calories; fat 33g; cholesterol 105mg; sodium 471mg; carbohydrates 32g; dietary fiber 11g; protein 11g; sugars 11g; saturated fat 7g.
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