Harvest Cobb with Maple-Cider Vinaigrette
Servings: 6 people
Calories: 448kcal
Ingredients
For the dressing:
- 1/3 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
For the salad:
- 4 slices bacon diced
- 1 cup butternut squash cut into ½-inch cubes
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- 3 cups romaine lettuce chopped
- 3 cups arugula
- 2 large eggs hard-boiled and diced
- 1 apple peeled, cored, and diced
- ½ cup roasted pepitas pumpkin seeds
- 1/3 cup dried cranberries
- 1/3 cup Asiago cheese cubed small
Instructions
- To make the maple-cider vinaigrette, whisk together the vinegar, maple syrup, mustard, salt, and pepper. Gradually whisk in the oil until completely blended. Set aside.
- Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate, reserving the bacon drippings in the skillet.
- Add the cubed butternut squash to the bacon drippings. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the bacon drippings. Sprinkle generously with salt and pepper. Cover and cook until tender, about 10-15 minutes.
- To assemble the salad, place the romaine and arugula in a large bowl and top with arranged rows of bacon, squash, eggs, apple, pepitas, cranberries, and cheese.
- Serve immediately with the vinaigrette.
Nutrition
Calories: 448kcal | Carbohydrates: 20g | Protein: 9g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 365mg | Potassium: 360mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4905IU | Vitamin C: 8.9mg | Calcium: 123mg | Iron: 1.9mg