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.
- 8 cups chopped spinach or other preferred green leafy lettuce
- 4 hard-boiled eggs, sliced
- 4 ounces grilled, baked or rotisserie chicken
- 4 slices turkey bacon, cooked and chopped
- 4 tablespoons chopped pecans or other preferred nut/seed
- 4 cups cubed and roasted butternut squash
- Salt & pepper to taste
- 1/4 cup low fat mayo
- 3 tablespoons raw honey
- 3 tablespoons Dijon mustard
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon cayenne pepper (optional)
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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.
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For each serving, layer 2 cups spinach, 1 hard-boiled egg, 1 ounce chicken, 1 slice bacon, 1 cup squash and 1 tablespoon pecans.
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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.
Nutritional information calculated with each salad getting about 2.5 tablespoons of dressing.
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