Crispy Crunchy Roasted Squash Cobb Salad
with Walnuts, Feta & Ciabatta Croutons
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
There are salads for every season, and early fall calls for some coziness with the crispness. Between bites of sweet apple and warm roasted butternut squash, you’ll be feeling the moment. This conceptual Cobb supplies hard-boiled eggs for extra sustenance and oven-warm croutons for crunch.
We will send you:
- 57g Diced apples
- 200g Diced butternut squash
- 1 Head of lettuce
- 25g Chopped walnuts
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Hard-boiled eggs
- 30g Feta
- 1 Ciabatta 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:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
42 g
Saturated Fat
8 g
Sodium
1510 mg
Total Carb
81 g
Sugars
18 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!
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