Friday, September 30, 2016
autumn cobb salad... 40 minutes
1/2 an acorn squash, peeled, seeded, then diced
1/2 a butternut squash, peeled, seeded, then diced
1 tablespoon olive oil
1/2 cup olive oil
1/3 cup apple cider vinegar
2 teaspoons dijon mustard
6 cups mixed salad greens
4 slices bacon, cooked, then chopped
3 hard boiled eggs, peeled and sliced
1 boneless, skinless chicken breast
1 stalk celery, chopped
1 avocado, peeled, pitted, and chopped
1 honeycrisp apple, cored, and chopped
3/4 cup white cheddar cheese, chopped
1/2 cup dried cherries
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place the acorn squash on one side of the baking sheet and butternut squash on the other side. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine. Roast for 20-25 minutes or until the squash is tender. Let cool completely while you prepare the rest of the salad.
Season the chicken breast with salt and pepper and grill over medium-high heat, 7-10 minutes until cooked throughout. Allow to rest on a cutting board before chopping into bite-sized pieces.
In a small jar, combine 1/2 cup olive oil, apple cider vinegar, dijon mustard, and season with salt and pepper. Place lid on jar and shake to combine.
On individual plates, or in a large bowl; place salad greens. Top with rows of bacon, egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries, and squash. Drizzle with vinaigrette and serve!