Harvest Cobb Salad
prep time: 30 minutes | cook time: 40 minutes | makes 6 servings
1 1/2 lbs boneless, skinless chicken breasts - or 3 cups cooked rotisserie Chicken
1 lb. Brussels sprouts, thinly sliced (almost shaved)
4 oz bag arugula
2 large apples, diced
1 lb bacon, cooked and chopped
1 large delicata squash seeded and cut into rings or 1 small butternut squash peeled, seeded and cut into 1 inch cubes
1 cup chopped walnuts
1/2 cup golden raisins (optional)
2 tbsp olive oil
salt and pepper
Maple Thyme Vinaigrette
1/2 cup olive oil
1/2 cup apple cider vinegar
1/4 cup maple syrup
1 tsp fresh thyme leaves
1 tbsp Dijon
2 tsp sea salt
1 tsp black pepper
preheat oven to 400 degrees. Place chicken breast on a sheet pan and season with salt and pepper.
On a separate sheet plan lined with parchment paper, toss the chopped squash with olive oil and season with salt and pepper.
Bake the chicken and squash for 30 minutes. Remove from the oven and allow to cool for 10 minutes. Cut chicken into bite size pieces.
Meanwhile add all dressing ingredients to a blender and blend for about 20 seconds or until emulsified.
In a large shallow bowl or serving platter combine the arugula and Brussels sprouts, tossing to combine. arrange the apples, squash, walnuts, bacon, chicken and raisins in rows. Drizzle with some of the dressing. Serve with additional dressing on the side.