Crispy Crunchy Roasted Squash Cobb Salad
with Walnuts, Feta & Warm Ciabatta Croutons
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
There are salads to suit every kind of weather, and spring calls for crispness, crunch and coziness. Between biting into sweet morsels of apple and warm roasted butternut squash, you’ll be feeling the moment. This conceptual Cobb supplies hard-boiled eggs for extra sustenance, backed by feta cheese and walnuts. Our honey-Dijon vinaigrette laces it all together while oven-warm croutons take the cake (or the ciabatta).
We will send you:
- 200g Diced butternut squash
- 57g Diced apples
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30g Feta
- 2 Hard-boiled eggs
- 1 Ciabatta roll (or Parisian baguettine)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Walnuts, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
7 g
Sodium
1670 mg
Total Carb
95 g
Sugars
18 g
Protein
26 g
Fibre
7 g
Preparation
Roast the squash & make the croutons
Preheat the oven to 450°F. Tear the ciabatta into bite-size pieces. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender. In the final 5 min., add the ciabatta, a drizzle of oil, ½ the remaining spices and S&P; toss well.
Mise en place
Meanwhile, roughly chop the lettuce. Halve the eggs lengthwise and drizzle with oil; season with the remaining spices and S&P.
Make the salad
In a large bowl, combine the lettuce, squash and croutons, apples, cheese (crumble if desired), vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the eggs. Garnish with the walnuts. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
