Winter Cobb Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 3 cups Butternut squash
  • 1 can Chickpeas
  • 1 Pear
  • 1/3 cup Pomegranate seeds
  • 2 heads Romaine lettuce

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 Sea salt
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 5 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pecans

Found on beginwithinnutrition.com

Description

Ingredients

• 3 cups butternut squash, cubed
• 1 tablespoon olive oil
• sea salt to taste
• 1 can chickpeas drained, rinsed and dried (or 1.5 cups cooked)
• 1 teaspoon olive oil
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• sea salt to taste
• For the Dijon Vinaigrette:
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• sea salt and pepper to taste
• 2 heads romaine lettuce, chopped
• 1 avocado, diced
• 1 pear, sliced
• ⅓ cup pomegranate seeds
• ⅓ cup pecans

Directions

• Preheat oven to 400 degrees.
• Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
• Turn heat down to 350 degrees.
• Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
• Whisk all ingredients together until well combined.
• Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!

Nutrition