Crispy Crunchy Roasted Squash Cobb Salad
with Walnuts, Feta & Warm Croutons
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
There are salads for every season, and spring calls for crisp with a touch of cozy. Between bites of apple and roasted butternut squash, you’ll be feeling the moment! This conceptual Cobb supplies hard-boiled eggs for extra sustenance and oven-warm croutons for crunch.
We will send you:
- 2 Hard-boiled eggs
- 200g Diced butternut squash
- 1 Head of lettuce
- 57g Diced apples
- 25g Chopped walnuts
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Feta
- 1 Garlic focaccia bun
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Milk • Mustard • Rye • Walnuts • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
7 g
Sodium
1110 mg
Total Carb
52 g
Sugars
18 g
Protein
17 g
Fibre
8 g
Preparation
Roast the squash & make the croutons
- Preheat the oven to 450°F.
- Tear the bun 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 last 5 min., add the bun, 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!
