Fall Harvest Cobb Salad with Apple Cider Vinaigrette

Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 medium butternut squash; 2 teaspoons olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper (freshly ground ); ⅓ cup apple cider vinegar; 1 ½ tablespoons Dijon mustard; 1 ½ tablespoons honey; ½ teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme); ½ teaspoon kosher salt (or to taste); ¼ teaspoon freshly ground black pepper (or to taste); ½ cup extra-virgin olive oil; 6 cups chopped romaine lettuce; 2 cups baby spinach; 2 cups chicken breast (cooked and diced); 6 slices bacon (cooked until crisp and crumbled); 2 large eggs (hard-boiled and sliced); 1 medium avocado (diced); 2 cups butternut squash ((from above)); ⅓ cup dried cranberries; ⅓ cup candied pecans (roughly chopped); ⅓ cup blue cheese (crumbled)

Details werden geladen...

https://heavenlyhomecooking.com/fall-harvest-cobb-salad/

Fall Harvest Cobb Salad with Apple Cider Vinaigrette - Heavenly Home Cooking

A hearty fall Cobb salad with chicken, bacon, roasted butternut squash, cranberries, candied pecans, blue cheese, and tangy apple cider thyme vinaigrette.

Rezept

Main Course Salad

Zubereitungszeit ca. 65 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 45 Minuten

Zutaten:

1 medium butternut squash
2 teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper (freshly ground )
⅓ cup apple cider vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons honey
½ teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
½ teaspoon kosher salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
½ cup extra-virgin olive oil
6 cups chopped romaine lettuce
2 cups baby spinach
2 cups chicken breast (cooked and diced)
6 slices bacon (cooked until crisp and crumbled)
2 large eggs (hard-boiled and sliced)
1 medium avocado (diced)
2 cups butternut squash ((from above))
⅓ cup dried cranberries
⅓ cup candied pecans (roughly chopped)
⅓ cup blue cheese (crumbled)

Arbeitsschritte:

Preheat the oven to 425 F (220 C).Cut the 1 medium butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 2 teaspoons olive oil, then season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.Place the squash cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until a knife slides easily into the thickest part of the squash.Let the squash cool for 10 to 15 minutes. (Note 1)Scoop the flesh from the skin and cut into bite-size pieces. Measure 2 cups for the salad. (Note 2)
In a small bowl, whisk together ⅓ cup apple cider vinegar, 1 ½ tablespoons Dijon mustard, 1 ½ tablespoons honey, ½ teaspoon chopped fresh thyme leaves, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.Slowly drizzle in ½ cup extra-virgin olive oil, whisking continuously until the vinaigrette is smooth and emulsified.
Arrange 6 cups chopped romaine lettuce and 2 cups baby spinach on a large serving platter or in a large salad bowl.Arrange the 2 cups chicken breast (Note 3), 6 slices bacon slices crumbled bacon, 2 sliced hard-cooked eggs, diced avocado, roasted butternut squash, ⅓ cup dried cranberries, ⅓ cup candied pecans (Note 4), and ⅓ cup blue cheese (Note 5) in rows over the greens.
Drizzle the salad with the apple cider thyme vinaigrette just before serving, using as much as desired. (Note 6) Serve any remaining vinaigrette alongside.Serve immediately.