Name: Winter Cobb Salad
Total time: 55 min
Ingredients: 4 cups cubed peeled butternut squash; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 3 tablespoons red-wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon minced shallot; ½ teaspoon dried oregano; ½ teaspoon ground pepper; ¼ 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; ¼ cup crumbled blue cheese

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Directions

Step 1
Preheat oven to 400°F.

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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.
Step 3
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

Serving Size:

2 cups

Per Serving:

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

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Winter Cobb Salad

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Ingredients

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Nutrition Facts