Harvest Cobb Salad

It's fall!  

And as much as I love soups and stews, 

ya still gotta keep it fresh.  

Cooking rule #221:  Whenever you make something hearty or heavy, it is imperative that you add something light and fresh lest you feel like a big lump. 

Let me introduce a most lovely fall salad...

This beautiful daughter came to visit

and she LOVES salads.  

 Here she is holding her bowl of it. 

It's the roasted butternut squash that's walking the red carpet here.  It's different  (like bologna on a cinnamon roll), unexpected (your Grandma got a skull tattoo) gives a little bit of sweetness (like the Walmart greeter), yet has the perfect complimentary texture to all the other great condiments.  

Wait... The savory toasted pecans just might be the star of the show.    The hint of mustard perfectly highlights the Dijon in the vinaigrette.  

  

Although this is a basic vinaigrette, it's so light and fresh (like your prom date). It makes a generous amount so you may want to only pour on half of it on.

Yeah, there are no avocados on this.  

They were rock hard (like the spaghetti on your microwave ceiling) at the store. 

They remain in my fruit bowl until they can behave properly. 

Unlike traditional Cobb salad, there's no blue cheese,  but you won't miss it.  There's so much going on here (like the crowd at a rock concert), that there is quite an abundance of harvest flavors.

So enjoy this fresh fall salad...


Harvest Cobb Salad:

2 heads of romaine, roughly chopped
2 cups cooked chicken, cut into cubes (I had roasted turkey on hand, so I sliced that up)
2 cups roasted butternut squash cubes (I had sweet potatoes)
6 sliced thick cut bacon, cooked and crumbled
2 avocados, sliced
1/2 cup Craisins
3 slices Muenster cheese, julienne sliced
4 hard boiled eggs

Savory Toasted Pecans
1 cups pecans
1 T butter
1/4 t. ground mustard
1/4 t. garlic powder
1/4 t. paprika
1/4 t. salt

For the seasoned pecans: 
Heat a skillet to medium-low.  Melt the butter, add pecans.  Sprinkle with ground mustard, garlic powder, paprika, and salt.  Saute for 3-5 minutes, stirring regularly to toast.  

Assemble:  Place the lettuce in a bowl.  Layer the other ingredients in rows. Before serving, toss with vinaigrette. 


Vinaigrette:

3/4 cup olive oil
1/4 cup vinegar
1 T Dijon mustard
1/2 t. salt
1/4 t. pepper

Shake together in a jar.