Roasted Squash Cobb Salad
with Walnuts, Feta, Apple & Hard-Boiled Eggs
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
There are salads to suit every kind of weather, and spring calls for crispness, crunch and a bit of coziness. Between biting into sweet morsels of apple and the warm softness of roasted butternut squash, you’ll definitely 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 truly take the cake (or the ciabatta, in this case).
We will send you:
- 200g Diced butternut squash
- 1 Apple
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30g Feta
- 4 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
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
8 g
Sodium
1330 mg
Total Carb
71 g
Sugars
26 g
Protein
26 g
Fibre
8 g
Preparation
Roast the squash & make the croutons
Preheat the oven to 450°F. Medium-dice the ciabatta. 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, all but a pinch of the remaining spices and S&P; toss well.
Mise en place
Meanwhile, roughly chop the lettuce. Core and medium-dice the apple. Halve the eggs lengthwise and drizzle with olive oil; season with the remaining spices and S&P.
Make the salad
In a large bowl, combine the lettuce, squash and croutons, apple, cheese, vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the eggs. Garnish with the walnuts. Bon appétit!
