Winter Cobb Salad

4 cups cubed peeled butternut squash
5 tablespoons extra virgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 tablespoon shallot, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
10 cups stemmed lacinato kale, coarsely chopped
1 large crisp apple, such as honey crisp, sliced or chopped
1 cup red onion, thinly sliced, soaked in ice water for 10 min. and then drained
2 slices cooked bacon, chopped
2 hard-boiled eggs, quartered
1 ripe avocado, sliced
1/4 cub blue cheese, crumbled

Preheat oven to 400 degrees. Toss squash with 1 tablespoon oil, coriander, cumin, cinnamon, pinch of salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature.
In a large bowl, whisk vinegar, mustard, shallot, oregano, salt and pepper. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide kale among 4 plates and top with apple, onion, bacon, egg, avocado, cheese and squash.

Nutrition Information