Fall Cobb Salad with Cranberry Dressing
This Fall Cobb Salad is the perfect balance of healthy and indulgent. With kale, butternut squash, hardboiled egg, pomegranate, avocado, gorgonzola cheese, bacon, and cranberry dressing, you'll crave it all season long!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 2 servings
- 2 cups diced butternut squash
- 1/2 Tbsp olive oil
- 5 cups roughly chopped kale
- 1/4 cup cranberry dressing, plus more for topping
- 2 hardboiled eggs, chopped
- 1/3 cup pomegranate arils
- 1 avocado, peeled, pitted, and diced
- 1/4 cup crumbled gorgonzola cheese
- 5 strips cooked bacon, crumbled
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 1 tsp lime juice
- 2 Tbsp red wine vinegar
- 2 Tbsp honey
- 2 Tbsp extra-virgin olive oil
Pre-heat oven to 400 degrees and line a baking sheet with foil.
Toss butternut squash cubes with olive oil, salt, and pepper on prepared baking sheet.
Bake squash for about 25 minutes, until tender and starting to brown. Toss once halfway through baking. Remove from oven and let cool.
In a large bowl, pour cranberry dressing over kale. Gently massage dressing into kale for a couple minutes.
Evenly divide kale into two smaller bowls. Divide chopped hardboiled egg, pomegranate arils, diced avocado, crumbled gorgonzola, and crumbled bacon on top of kale in two bowls.
Drizzle additional cranberry dressing on salad if desired.
Put cranberries, orange juice, lime juice, red wine vinegar, and honey in a blender and blend until smooth.
Slowly pour extra-virgin olive oil in and process until well blended.