Winter Cobb Salad
Ingredients
- Dressing
- ½ cup apple cider vinegar
- ¼ cup low-fat mayonnaise or vegenaise
- 3 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ cup extra-virgin olive oil
- 1 tablespoon poppy seeds
- Salad
- 1½ pounds butternut squash, cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- salt and ground black pepper to taste
- 8 cups thinly sliced Romaine lettuce
- 6 slices cooked bacon, crumbled
- 2 avocados, diced
- ⅓ cup dried cranberries
- ⅓ cup chopped toasted pecans
- 2 pears, sliced
Directions
- Beat vinegar, mayonnaise, honey, salt, and mustard powder together with a whisk until smooth; add extra-virgin olive oil and poppy seeds and continue to beat until emulsified. Refrigerate dressing until ready to use.
- Preheat oven to 400°F (200°C).
- Spread butternut squash onto a baking sheet. Drizzle oil and maple syrup over the squash; season with salt and pepper. Turn squash cubes to coat evenly.
- Roast squash until tender, 25 to 30 minutes; set aside to cool completely.
- Pile lettuce onto a large, shallow serving platter. Arrange lines of squash, bacon, avocado, cranberries, pecans, and pears onto the lettuce.
- Drizzle dressing over the salad to serve.
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!
Reviews
What others are saying
Tal Levitas says:
What's not to love! This salad tastes as good as it looks!
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.
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.
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.
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.