Crispy Crunchy Roasted Squash Cobb Salad
with Walnuts, Feta & Ciabatta Croutons
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
There are salads for every season, and early fall calls for some coziness with the crispness. Between bites of apples and warm roasted butternut squash, you’ll be feeling the moment. This conceptual Cobb supplies hard-boiled eggs for extra sustenance and warm croutons for crunch.
We will send you:
- 2 Hard-boiled eggs
- 200g Diced butternut squash
- 1 Head of lettuce
- 57g Diced apples
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30g Feta
- 1 Ciabatta baguettine
- 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 • Walnuts • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
7 g
Sodium
1440 mg
Total Carb
80 g
Sugars
17 g
Protein
22 g
Fibre
7 g
Preparation
Roast the squash & make the croutons
- Preheat the oven to 450°F.
- Tear the ciabatta 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 ciabatta, 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
