Whole 30
Fall Cobb Salad
For the salad:
▢6–8 cups salad greens (like romaine lettuce, green leaf or butter lettuce)
▢8–12 oz. cooked, cubed chicken or turkey
▢4–6 slices cooked, crumbled bacon
▢1–2 green onions, thinly sliced
▢4 soft-boiled or hard-boiled eggs, diced or sliced
▢1 apple, sliced or diced
▢1–2 cups roasted diced butternut squash (or sweet potatoes)
▢1 avocado, diced
(You can add pumpkin seeds, pecans, or almonds as well)
Cider Vinaigrette
▢1/2 cup apple cider
▢3 Tablespoons olive oil
▢1 Tablespoon apple cider vinegar
▢1/4 teaspoon cinnamon (or more, to taste)
▢1/4 teaspoon kosher salt
▢1/4 teaspoon black pepper
*Combine well
Make a bed of lettuce in a large bowl.
Top lettuce with chicken/turkey, bacon, green onion, eggs, apple slices, squash, avocado and nuts if desired.
Drizzle the salad with half of the cider vinaigrette & toss to combine, adding extra dressing as desired.
Store extra vinaigrette in the refrigerator up to 1 week.
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