Winter Cobb Salad
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~
For the butternut squash:
  • 3 cups butternut squash, cubed
  • 1 tablespoon olive oil
  • sea salt to taste
For the cinnamon maple chickpeas:
  • 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
For the salad:
  • 2 heads romaine lettuce, chopped
  • 1 avocado, diced
  • 1 pear, sliced
  • ⅓ cup pomegranate seeds
  • ⅓ cup pecans
For the butternut squash:
  1. Preheat oven to 400 degrees.
  2. 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.
For the cinnamon maple chickpeas:
  1. Turn heat down to 350 degrees.
  2. 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.
For the Dijon Vinaigrette:
  1. Whisk all ingredients together until well combined.
For the salad:
  1. Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!
Nutrition Information
Serving size: 1 Calories: 479 Fat: 33 Carbohydrates: 45 Sugar: 12 Fiber: 12 Protein: 7
Recipe by BeginWithin Nutrition at
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