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.
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
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.
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.
