Roasted Autumn Cobb Salad
This autumn cobb salad is packed with tons of fall produce and flavor! Roasted veggies, chicken, hard boiled eggs, pepitas and a delicious maple dijon dressing over hearty kale make for an incredibly satisfying bowl.
Ingredients
- 4 carrots, peeled and chopped
- 2 cups brussels sprouts, stems removed and halved
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 8 cups green curly kale
- 1 cup chopped rotisserie chicken
- 4 hard boiled eggs, chopped
- ¼ cup roasted pepitas
- ¼ cup chopped or crumbled cheddar cheese
maple dijon dressing
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- kosher salt and pepper
- pinch of red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Spread the carrots, brussels and squash on a baking sheet. Toss with the olive oil, then season all over with salt, pepper and garlic powder.
- Roast for 20 to 25 minutes, tossing once during cook time.
- While the veggies roast, chop the kale. Make the dressing, and use 1 tablespoon of the dressing to massage the kale. Drizzle it on the kale and massage for 2 to 3 minutes, to break down the bitterness and make it less chewy.
- Build the salad! Place the massaged kale on a large plate or bowl. Top with the roasted veggies, the chicken, the hard boiled eggs, cheese and pepitas. Drizzle with as much dressing as you’d like. Season more if desired!
maple dijon dressing
- Whisk together the vinegar, maple syrup, dijon, garlic, nutmeg, a pinch of fresh ground pepper, salt and the crushed red pepper flakes. Whisk in the olive oil until emulsified. This stays great in the fridge in a sealed container.
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