Roasted Squash Cobb Salad with Ciabatta Croutons
Walnuts, Feta, Apple & Hard-Boiled Eggs
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
There are salads to suit every kind of weather, and January calls for crispness, crunch and some welcome coziness. Between biting into sweet 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 feta cheese and walnuts. Our honey-Dijon vinaigrette laces it all together while oven-warm croutons truly take the cake (or the ciabatta, in this case).
We will send you:
- 200g Diced butternut squash
- 57g Diced apples
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30g Feta
- 2 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, Walnuts, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
7 g
Sodium
1640 mg
Total Carb
94 g
Sugars
17 g
Protein
23 g
Fibre
7 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, 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!
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