Healthy Harvest Cobb Salad with roasted butternut squash and crunchy pecans that adds seasonal freshness to the traditional Cobb salad ingredients and the delicious honey mustard dressing really ties the whole thing together.
8cupschopped spinach or other preferred green leafy lettuce
4hard-boiled eggs, sliced
4ouncesgrilled, baked or rotisserie chicken
4slicesturkey bacon, cooked and chopped
4tablespoonschopped pecans or other preferred nut/seed
4cupscubed and roasted butternut squash
Salt & pepper to taste
Honey Mustard Dressing:
1/4cuplow fat mayo
3tablespoonsraw honey
3tablespoonsDijon mustard
1tablespoondistilled white vinegar
1/8teaspooncayenne pepper (optional)
Instructions
Grill or broil chicken, boil eggs, cook or bake bacon and roast butternut squash. To roast butternut squash, preheat oven to 350ºF. I buy cubed and peeled butternut squash in the produce department. Much easier! Place it on a baking sheet lined with foil or parchment paper in a single layer. Spray the tops with cooking spray and sprinkle with sea salt and any other favorite spices. I sprinkled on a little pumpkin pie seasoning! Bake for 45 minutes to an hour or until golden and tender. Flip every 20 minutes while roasting.
For each serving, layer 2 cups spinach, 1 hard-boiled egg, 1 ounce chicken, 1 slice bacon, 1 cup squash and 1 tablespoon pecans.
Blend all dressing ingredients in a blender until smooth. Alternatively, ingredients can be shaken in a small jar until smooth. Divide dressing into 4 equal portions (about 2.5 TBSP each) and drizzle one portion over each salad. Top with sea salt and ground black pepper.
Notes
Nutritional information calculated with each salad getting about 2.5 tablespoons of dressing.