Description
Roasted butternut squash and cauliflower and the usual Cobb salad favorites are served on a base of shredded Brussels sprouts for the ultimate fall salad
Scale
Ingredients
Salad:
- 1/2 large butternut squash, sliced into cubes
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- Dash of salt and pepper
- 1 pound Brussels sprouts, trimmed and shredded
- 1 apple, sliced
- 6 slices cooked bacon, crumbled
- 1 large or 2 small cooked chicken breasts
- 4 hard boiled eggs, sliced
- 1 avocado, sliced
- 1/2 cup pecans, toasted and chopped (walnuts works too)
- 1/2 cup feta cheese (blue cheese works too)
Dressing:
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons dijon mustard
- 1 small clove garlic
- 1/3 cup olive oil
- Dash of salt and pepper
Instructions
Preheat the oven to 425 degrees.
Roast: Spread the squash and cauliflower out on a baking sheet. Toss with the olive oil, salt, and pepper. Roast for 25-30 minutes until tender, browned and crisp on the edges.
Assemble the salad: Add the Brussels sprouts to a large salad bowl. Then, pile on the sliced apple, bacon, chicken, hard boiled eggs, avocado, pecans, blue cheese, and roasted veggies.
Make the dressing: Whisk together the dressing ingredients in a small bowl or blend. Pour the dressing over the salad before serving or serve dressing on the side.