Recipe Details

This seasonal twist on a traditional Cobb salad swaps in kale for lettuce and spiced butternut squash for chicken but keeps the essential avocado, blue cheese, bacon and egg.

Ingredients

• 4 cups cubed peeled butternut squash

• 5 tablespoons extra-virgin olive oil, divided

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• ¼ teaspoon ground cinnamon

• 3 tablespoons red-wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon minced shallot

• ½ teaspoon dried oregano

• ½ teaspoon ground pepper

• ¼ teaspoon salt

• 10 cups coarsely chopped stemmed kale

• 1 large crisp apple, sliced or chopped

• 1 cup thinly sliced red onion

• 2 slices cooked bacon, chopped

• 2 hard-boiled eggs, quartered

• 1 ripe avocado, sliced

• ¼ cup crumbled blue cheese

Description

1. Preheat oven to 400°F.

2. Toss squash with 1 tablespoon oil, coriander, cumin and cinnamon in a large bowl. Spread on a large rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature, about 10 minutes.

3. Whisk vinegar, mustard, shallot, oregano, pepper and salt in a large bowl. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide the kale among 4 plates and top with apple, onion, bacon, egg, avocado, cheese and the squash.