Winter Cobb Salad

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews

Directions

Mealthy Tip

Add chickpeas or black beans for extra protein. Slice corn off the cob for a fresh crunchy addition to the salad. Serve this as a hearty lunch. Top the salad with chicken and you have a full meal for dinner!

Nutrition Facts

Per Serving: 834 calories; 60g fat; 72.5g carbohydrates; 12g protein; 19mg cholesterol; 862mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 834 Calories from Fat 541
% Daily Value*
Total Fat 60g 92%
Saturated Fat 9g 46%
Trans Fat 0.0g
Polyunsaturated Fat 11.3g
Monounsaturated Fat 36.6g
Cholesterol 19mg 6%
Sodium 862mg 36%
Total Carbohydrate 72.5g 24%
Dietary Fiber 17g 68%
Sugars 40.2g
Protein 12g
Vitamin A 546% Vitamin C 66%
Calcium 13% Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Tal Levitas

Tal Levitas says:

What's not to love! This salad tastes as good as it looks!

Image of Katie Hason

Katie Hason says:

I've tried this recipe and it's delicious! I've always loved Cobb salad, and this winter version with squash and cranberries is so good. The classic bacon and avocado topping is perfect. I'm going to make this again for lunch this week.

Image of Sam Dalton

Sam Dalton says:

I could eat roasted squash all year and this salad is one of the reasons why! I skipped the maple syrup, but other than that, I followed the recipe and loved the way it turned out.

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Stephanie D says:

I made this recipe out of convenience because I had some left over, roasted squash cubes that I didn't want to waste. I also added leftover rotisserie chicken to this salad. It had a good flavor, and because I already had cooked squash it made it easy to throw together.

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Alexis Pearson says:

It wouldn't be a cobb salad with chicken and a hard boiled egg, so I added both of these ingredients to make this wintry version. I also used a red wine vinaigrette instead of the poppy seed dressing. The squash roasted perfectly in the oven. I actually left it in a couple minutes longer to get a nice golden color. This salad is perfect for entertaining.