Harvest Cobb Salad with a Honey Apple Cider Vinaigrette

• Gluten free

• Meat

  • 5 slices Bacon, cooked and chopped
  • 1 Chicken breast, boneless skinless cooked and chopped

• Produce

  • 2 Apples
  • 1 cup Arugula
  • 1 Avocado
  • 1/2 Butternut squash
  • 5 cups Romaine lettuce

• Refrigerated

  • 2 Eggs, hard

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3/4 cup Apple cider vinegar
  • 3/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Candied walnuts* (recipe follows

• Dairy

  • 1/4 cup Feta cheese

• Liquids

  • 2 tbsp Water

Found on therecipecritic.com

Description

Ingredients

• 5 cups romaine lettuce, chopped
• 1 cup arugula
• 1 boneless skinless chicken breast, cooked and chopped
• 5 slices of bacon, cooked and chopped
• 2 hard boiled eggs, peeled and sliced
• 2 apples, sliced (I used granny smith and honey crisp)
• ½ butternut squash, cubed and roasted*
• 1 avocado, sliced
• ½ cup candied walnuts* (Recipe follows)
• ¼ cup crumbled feta cheese
• Honey Apple Cider Dressing:
• ¾ cup olive oil
• ¾ cup apple cider vinegar
• 2 tablespoons water
• ¼ cup honey
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup sugar
• 1 tablespoon butter
• 1 cup walnuts

Directions

• In a large bowl add romaine lettuce and arugula. Add chicken, bacon, eggs, apples, butternut squash, and avocado. Toss to mix the ingredients. Top with candied walnuts and feta cheese.
• TO make the honey apple cider dressing: In a small bowl whisk olive oil, apple cider vinegar, water, honey, salt and pepper. Drizzle over salad.
• In a medium non stick skillet heat to medium heat. Add sugar, butter and walnuts. Heat for about 5 minutes, stirring frequently. You will notice the sugar starting to melt and it will start to coat the walnuts.
• Spread the walnuts onto parchment paper and separate with a spatula. Allow to cool completely.