Fall Cobb Salad with Roasted Butternut Squash
Walnuts, Feta, Apple & Hard-Boiled Eggs
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
There are salads to suit every season, and even late fall is full of delicious possibilities. Between biting into crisp morsels of apple and the warm softness of roasted butternut squash, you’ll definitely be feeling the moment. This conceptual Cobb supplies hard-boiled eggs for extra sustenance, backed by briny feta cheese and crunchy walnuts. Our honey-Dijon vinaigrette laces it all with sweet mustardy flavours while oven-warm croutons truly take the cake (or the ciabatta, in this case).
We will send you:
- 200g Diced butternut squash
- 1 Apple
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30g Feta
- 4 Hard-boiled eggs
- 1 Ciabatta roll (or Parisian baguettine)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Walnuts, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
7 g
Sodium
1270 mg
Total Carb
70 g
Sugars
25 g
Protein
20 g
Fibre
8 g
Preparation
Roast the squash & make the croutons
Preheat the oven to 450°F. Medium-dice the ciabatta. 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 final 5 min., add the ciabatta, a drizzle of oil, all but a pinch of the remaining spices and S&P; toss well.
Mise en place
Meanwhile, roughly chop the lettuce. Core and medium-dice the apple. Halve the eggs lengthwise; drizzle with oil and season with the remaining spices and S&P.
Make the salad
In a large bowl, combine the lettuce, squash and croutons, apple, cheese, vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the eggs. Garnish with the walnuts. Bon appétit!
