Winter Cobb Salad
The best recipe for Winter Cobb Salad
Servings 4
Calories 451kcal
Cost $
Ingredients
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
Instructions
For the butternut squash:
- 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.
For the cinnamon maple chickpeas:
- 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.
For the Dijon Vinaigrette:
- Whisk all ingredients together until well combined.
For the salad:
- Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy :)
Nutrition
Calories: 451kcal | Carbohydrates: 41g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 49mg | Potassium: 1526mg | Fiber: 15g | Sugar: 16g | Vitamin A: 38515IU | Vitamin C: 43mg | Calcium: 181mg | Iron: 5mg