Winter Cobb Salad
Recipe by Andrea McCoy of The Salt & Stone
This is a big long recipe and it would be easy to be intimidated but I promise you; it’s easy. And once you make the different components of this delicious salad, you have meals all week long.
I’m not usually one for salads in the winter. I don’t know why, but I usually lean towards warm and comforting soups to get my vegetables in, but this winter cob salad is a game-changer. Roasted squash, tart pomegranate seeds, creamy avocado and tangy pickled onions work so well together. It’s a recipe that I’ve made over and over again and we’re barely to December. I like it because it’s a one-pot (or really one-bowl) recipe. Throw all the ingredients together and you have a healthy and delicious meal.
Even better, once you have all the ingredients, you can use them in different ways. Don’t feel like a salad? No problem…eat the squash on its own with some roasted chicken. Didn’t have time to make pickled onions (or just don’t like them)? No problem. Skip them. This salad is incredible forgiving, so swap in and out what you like best.
Winter Cob Salad with Roasted Delicata Squash
For the Squash
2 delicata squash, washed and cut in half with seeds and pulp removed
Zest of half a lemon
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 teaspoon parsley
2 tablespoons grated parmesan cheese
Kosher salt and black pepper.
Cut the squash into half inch pieces. In a large ziplock bag or bowl, toss the squash in olive oil, lemon zest, parsley, parmesan cheese and a liberal pinch of salt and pepper. Set aside and allow to marinate for one hour. When ready to roast, preheat oven to 450 degrees. Arrange squash on a baking sheet sprayed with cooking spray. Make sure to get all the bits of parmesan cheese and lemon zest onto the tray. Roast in the oven for about 10-12 minutes, flipping the squash halfway through the cooking time. The squash is done when they begin to turn golden brown and a fork easily pierces the flesh. Remove from oven and allow to cool.
For the Salad
5 ounces arugula
Roasted delicata squash
1 cooked chicken breast, cubed (I usually just grab a rotisserie chicken from the store and peel the skin off)
1 honeycrisp apple, diced
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted slivered almonds
2 tablespoons pomegranate seeds (dried cranberries work well too)
Pickled red onion (optional)
Quick Pickled Onions
1 red onion, thinly sliced
1 tablespoon sugar
1 teaspoon kosher salt
Apple Cider Vinegar
In an air-tight container, combine the red onion with the sugar and salt. Pour apple cider vinegar over the onion until they are halfway covered. Fill the container the rest of the way with water. Put the lid on and let sit on the counter for at least one hour. Store in the refrigerator for up to two weeks.
Juice of one lemon
1/3 cup extra virgin olive oil
¼ cup white wine vinegar
1 teaspoon dried mustard
1 teaspoon dried parsley
Kosher Salt and Black Pepper
In a measuring cup or a jar with a lid, combine ingredients. Mix well and taste to make sure it tastes to your preference. Add more salt or lemon juice as needed.
To assemble the salad, layer the squash, apple, pumpkin seeds, almonds, chicken, pomegranate seeds, pickled onions and avocado over the arugula. Garnish with kosher salt and pepper. Drizzle the salad dressing over the salad and using two forks, toss and mix until ingredients are well-combined. Store any leftover ingredients in air-tight containers in the refrigerator.