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Winter Cobb Salad
The traditional cobb salad is getting down with the flavors and produce of winter. Roasted beets, brussel sprouts, butternut squash, pear, and pomegranate help put a new spin on this classic.
Prep Time: 00:05
Cook Time: 00:00
2 cups roasted brussel sprouts*
2 diced roasted beets*
2 cups diced roasted butternut squash*
2 diced pears
1 pound crumbled chicken sausage
2 oz. crumbled goat cheese
1 cup diced avocado
2 diced hard boiled eggs
romaine, spinach, or greens of choice
pomegranate or balsamic vinaigrette
1To assemble, layer lettuce and greens onto a large plate or bowl. Top greens with all of the remaining ingredients in rows.
2Dress with balsamic, pomegranate, or other fruity vinaigrette.
*I roasted all of these veggies at once ahead of time. At 400, roast brussels in 1 tablespoon of coconut oil and seasonings of your choice for 20 minutes. In the same oven, roast butternut squash in 1 tablespoon of coconut oil for 30 minutes. Toss in the beets cut into horizontal slices (to speed up cooking time) for 30 minutes.
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