Crispy Crunchy Roasted Squash Cobb Salad
with Walnuts, Feta & Focaccia Croutons
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
There are salads for every season, and winter calls for some coziness with the crispness. Between bites of sweet apple and warm roasted butternut squash, you’ll be feeling the moment. This conceptual Cobb supplies hard-boiled eggs for extra sustenance and oven-warm croutons for crunch.
We will send you:
- 2 Hard-boiled eggs
- 1 Head of lettuce
- 57g Diced apples
- 200g Diced butternut squash
- 25g Chopped walnuts
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Feta
- 1 Garlic focaccia bun
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Milk • Mustard • Rye • Walnuts • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
7 g
Sodium
1110 mg
Total Carb
52 g
Sugars
18 g
Protein
17 g
Fibre
8 g
Preparation
Roast the squash & make the croutons
- Preheat the oven to 450°F.
- Tear the bun into bite-size pieces.
- On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- In the last 5 min., add the bun, a drizzle of oil, ½ the remaining spices and S&P; toss well.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Halve the eggs lengthwise and drizzle with oil; season with the remaining spices and S&P.
Make the salad
- In a large bowl, combine the lettuce, squash and croutons, apples, cheese (crumble if desired), vinaigrette and S&P.
Plate your dish
- Divide the salad between your bowls.
- Top with the eggs.
- Garnish with the walnuts. Bon appétit!
