Winter Cobb Salad 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.


20 mins


55 mins




  • 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


    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.


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