Winter cobb salad

Indulge in the harmonious blend of fresh winter ingredients in this delectable cobb salad. Perfect for a light yet satisfying meal.

Ingredients:

• 4 cups cubed peeled butternut squash
• 5 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallot
• ½ teaspoon dried oregano
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 10 cups coarsely chopped stemmed kale
• 1 large crisp apple, sliced or chopped
• 1 cup thinly sliced red onion
• 2 slices cooked bacon, chopped
• 2 hard-boiled eggs, quartered
• 1 ripe avocado, sliced
• ¼ cup crumbled blue cheese

Instructions:

1. Heat up the oven to 400°F.
2. Mix the squash with 1 tablespoon of oil, coriander, cumin, and cinnamon in a big bowl. Place the mixture on a large baking sheet with raised edges. Bake, stirring once in the middle of the process, until the squash is soft and slightly golden, for about 30 minutes. Let it cool down to room temperature, approximately for 10 minutes.
3. Combine vinegar, mustard, shallot, oregano, pepper, and salt by whisking them in a large bowl. Gradually whisk in the other 4 tablespoons of oil. Add kale and mix thoroughly. Distribute the kale onto 4 plates and garnish with apple, onion, bacon, egg, avocado, cheese, and the roasted squash.

Summary:

• Calories: 1743 kcal
• Fat: 127 g
• Protein: 41 g
• Carbs: 134 g
• Potassium: 4304 mg
• Magnesium: 372 mg