Tuesday, December 3, 2013

Harvest Cobb Salad

Overindulgent during Thanksgiving?

Get back on track with this wonderful Harvest Salad.  Not long ago I had pinned this recipe on Pinterest (yeah baby!) which comes from the blog A Spicy Perspective by Sommer Collier.  She has an excellent blog! Stop by and say Hi!

So I quickly made this salad substituting a homemade ranch dressing instead of the one she made. Using some help from leftovers is a great way to put together a salad.  If you don't have leftovers you can always grab some of the ingredients from your grocery store's salad bar.

What makes this salad unique are the roasted butternut squash, and spiced pecans.  These are in place of blue cheese and tomatoes which are typically in a Cobb Salad.  I had leftover roasted butternut squash from dinner the other night, and leftover roasted chicken as well.  

MGG loves hard boiled eggs so we had a couple on hand as well.  Really all there was to do was to cook some bacon, and spice up the pecans.  

Simple to put together and tasty to eat!  This salad is a deconstructed salad, each ingredient laying side by side over a bed of romaine lettuce.  You can put this together mixed together if you want.  It's all good!

MGG loved, loved, loved, this salad.  He promptly requested that I make it again this weekend.  

Guess I need to roast more chicken, and butternut squash!


Harvest Cobb Salad


makes 2 large servings

1 romaine heart, roughly chopped
1 cup cooked chicken, torn in to pieces
1 1/2 cups roasted butternut squash cubes
3 slices thick cut bacon, cooked and crumbled
3 hard-boiled eggs, peeled and chopped
1 small avocado, sliced
1/2 cup pecans halves
1 Tb. butter
¼ tsp. garlic powder
¼ tsp. paprika

¼ tsp. onion powder

Heat a skillet on medium-low heat. Add butter to the skillet, add the pecans. Sprinkle the pecans with the  garlic powder, paprika and onion powder.  Saute for about 4 minutes tossing to coat. Set pecans aside.

Place the romaine on a platter. Arrange the chopped chicken, roasted butternut squash, bacon, pecans, eggs and avocados in rows on top of the romaine.  Serve with your favorite creamy dressing. 

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