Cobb Salad with Butternut Squash

Cobb Salad with Butternut Squash

NGREDIENTS:

1. 4 cups butternut squash cut into 1-inch cubes
2. 1 tablespoons extra-virgin olive oil
3. Kosher salt and black pepper
4. 4 slices bacon, or vegan bacon
5. 4 cups chopped kale
6. 6 cups mixed spring greens
7. 2 cups cooked shredded turkey, chicken or tofu
8. Honeycrisp or Jonathan apple cored and diced
9. 2/½ cup pecan halves toasted and chopped
10. 3 cup dried cranberries
11. ½ cup peeled Manchego or Parmesan 2 ounces
12. MAPLE VINAIGRETTE
13. ¼ cup extra-virgin olive oil
14. ¼ cup white balsamic vinegar2 tablespoons minced shallot
15. tablespoon pure maple syrup2 teaspoons Dijon mustard

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In order to ensure that the squash is evenly coated, place it on a sheet pan and sprinkle it with olive oil, ½ salt, and ½ pepper. After arranging the squash in a single layer, roast it for 25 to 30 minutes, flipping it midway during the cooking process, until it is soft.
3. While this is going on, fry the bacon in a big pan that is nonstick over medium heat until it is crispy. After transferring the bacon to a dish lined with paper towels, discard the drippings and cut the bacon.
4. After placing the kale in a big serving dish or plate, give it a quick massage and press it to make it more pliable. Toss the greens together after adding them.
5. On top, arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, nuts, cranberries, and Manchego cheese. Spread the mixture evenly.
6. In a small liquid measuring cup, combine the oil, vinegar, shallot, maple syrup, and Dijon mustard by whisking them together. Add salt and pepper to taste, and season with salt.
7. The salad should be seasoned with salt and pepper to taste, and the vinaigrette should be drizzled over it and then tossed to incorporate.

It’s a Cobb Salad:

1. Increases production of vitamin A: Butternut squash is an excellent source of vitamin A, which is essential for maintaining healthy skin, eyes, and immune systems.

2. The presence of fibre: Squash is the source of fibre, which contributes to digestive health and satiety.

3. Rich in antioxidants: Butternut squash is loaded with antioxidants such as beta-carotene and vitamin C, which protect against inflammation and damage to cells.

4Squash, which has anti-inflammatory characteristics, may help decrease chronic inflammation. This is one of the potential benefits of eating squash.

5. Helps maintain a healthy weight: The high fibre and water content of squash may be beneficial to the control of overall body weight.

6Roasted butternut squash gives a sweet and nutty flavour, which reduces the need for additional sweets. This is the sixth benefit of using roasted butternut squash.

7In terms of texture and crunch, the addition of squash to the Cobb Salad provides a lovely difference in terms of texture.

8. Seasonal and sustainable: Using squash that is in season helps to support local farms and lowers the use of greenhouse gas emissions.

9Squash enhances the accessibility of the Cobb Salad for those following plant-based diets, making it suitable for vegans and vegetarians.

10.The butternut squash is a beneficial addition to the salad since it is low in calories but abundant in nutrients. This makes it a nutrient-dense vegetable.

By include roasted butternut squash in your Cobb salad, you will not only be able to enhance the flavour and texture of the dish, but you will also be able to take advantage of these remarkable health advantages.

Recipe By:Nabil