Winter Cobb Salad
Topped with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash…
Okay, so I realize this isn’t truly a cobb salad because it doesn’t have bacon, cheese and eggs…but you get the idea! A true “dinner” salad that combines protein, healthy fats, fiber, green leafy lettuce and much, much more! I would love to see the antioxidant content of this salad, just look at those bright colors!
Pomegranates have been said to be the most powerful antioxidant rich fruit around. They contain high levels of polyphenols and flavonoids, which are responsible for improving heart health and protecting against cancer. When cut down the middle the bright red fruit exposes hundreds of juicy and crunchy seeds. It’s such a fun fruit to eat. Kids love them and it’s a great way to incorporate fruit into your little one’s day!
The chickpeas were roasted with a dash of cinnamon and maple syrup to give this salad a seasonal taste. I added roasted butternut squash, but sweet potato wedges would work nicely as well. All the cooked ingredients in this salad can be made ahead of time and thrown together at the last minute for a healthy and quick weeknight meal.
- 3 cups butternut squash, cubed
- 1 tablespoon olive oil
- sea salt to taste
- 1 can chickpeas drained, rinsed and dried (or 1.5 cups cooked)
- 1 teaspoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- sea salt to taste
- For the Dijon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- sea salt and pepper to taste
- 2 heads romaine lettuce, chopped
- 1 avocado, diced
- 1 pear, sliced
- ⅓ cup pomegranate seeds
- ⅓ cup pecans
- Preheat oven to 400 degrees.
- Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
- Turn heat down to 350 degrees.
- Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
- Whisk all ingredients together until well combined.
- Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!