Servings: 4

COBB SALAD INGREDIENTS: subheading: COBB SALAD INGREDIENTS:
200-g (50-g per salad) Peeled & Cubed Butternut Squash 200-g (50-g per salad) Peeled & Cubed Butternut Squash
1 Tbsp. Avocado Oil 1 Tbsp. Avocado Oil
salt and pepper o taste salt and pepper o taste
4 slices bacon 4 slices bacon
4 cups chopped spinach, or swiss chard or collards (optional) 4 cups chopped spinach, or swiss chard or collards (optional)
6 cups mixed spring greens (or more butter lettuce) 6 cups mixed spring greens (or more butter lettuce)
16-oz. (cooked) shredded turkey or chicken 16-oz. (cooked) shredded turkey or chicken
1 (medium) Honeycrisp apple; cored and finely diced (about 25-g per salad; 100g in total) 1 (medium) Honeycrisp apple; cored and finely diced (about 25-g per salad; 100g in total)
40-g chopped pecans (10-g per salad) 40-g chopped pecans (10-g per salad)
1/2 cup (unsweetened) dried cranberries ½ cup (unsweetened) dried cranberries
2 oz. Shaved Parmesan Cheese (1/2 oz. per salad) 2 oz. Shaved Parmesan Cheese (½ oz. per salad)
 
MAPLE VINAIGRETTE DRESSING: subheading: MAPLE VINAIGRETTE DRESSING:
¼ cup extra-virgin olive oil (or avocado oil) ¼ cup extra-virgin olive oil (or avocado oil)
¼ cup white balsamic vinegar ¼ cup white balsamic vinegar
2 tablespoons minced shallot 2 tablespoons minced shallot
1 tablespoon (sugar-free) faux maple syrup 1 tablespoon (sugar-free) faux maple syrup
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard

Heat oven to 400 degrees F.
Place squash on a sheet pan and drizzle with avocado oil, salt, and pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25 to 30 minutes, tossing halfway through.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften.
Add greens of choice and toss to combine with the massaged kale.
Arrange the roasted butternut squash, chopped bacon, shredded or chopped turkey or chicken, finely diced apple, pecans, cranberries, and parmesan over top.
Now let's make your dressing: subheading: Now let's make your dressing:
Whisk together your oil of choice (olive or avocado), vinegar, shallot, faux maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste.
Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste.
Divide into four portions and enjoy!
*If meal prepping: keep the squash separate in a container in the fridge and warm briefly in an air fryer or microwave before adding to the rest of the salad ingredients (and keep dressing portioned and add just before enjoying).

♦SIDE DISH FOR THIS MEAL:  ♦SIDE DISH FOR THIS MEAL:
(Side Dishes are found in a separate file titled "Side Dish Options")  (Side Dishes are found in a separate file titled "Side Dish Options")
-N/A  -N/A