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New American Creamy Balsamic
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Harvest Cobb Salad
This Harvest Cobb Salad is hearty & flavorful, and features dark leafy greens, roasted butternut squash, bacon, pecans, and apples. Add a touch of fall textures to your next meal.
Made With
Cook Time
30 minutes
Prep Time
20 minutes
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Ingredients
4 cups
-
4 cups
2 cups
⅔ cup
½ cup
1 tablespoons
4 slices
6 cups
1
⅓ cup
butternut squash cut into 1-inch cubes
kosher salt and black pepper
chopped kale
cooked shredded turkey or chicken 8 ounces
pecan halves toasted and chopped
peeled Manchego or Parmesan 2 ounces
extra-virgin olive oil
bacon
mixed spring greens
Honeycrisp or Jonathan apple cored and diced
dried cranberries
Directions
Step 1
Heat oven to 400 degrees F.
Step 2
Place squash on a sheet pan and drizzle with olive oil, ½ salt, and ¼ pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25–30 minutes, tossing halfway through.
Step 3
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
Step 4
Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften. Add greens and toss to combine.
Step 5
Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.
Step 6
Drizzle BRIANNAS Home Style New American Creamy Balsamic dressing over salad and toss to combine; season salad with salt and pepper to taste.
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