Winter Cobb Salad
with bacon / Brussels sprouts / pears / pomegranate seeds
Classic Cobb salad is always full of layers of flavor and color, but this seasonal version features a variety of cool weather-friendly ingredients.
Ingredients
- Eggs - 4
- Brussels sprouts - 1 lb , trimmed and halved
- Pomegranate seeds - 1/2 cup (look for these removed from the pomegranate shells in the produce section; sub dried cranberries)
- Bacon - 8 strips , chopped
- Pears - 1 , chopped (look for Asian pears or sub another crisp green variety)
- Baby kale - 8 oz (sub any salad greens)
- Shallots - 2 cloves , diced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 Tbsp
- Honey - 1 tsp
- Oil, olive - 4 Tbsp
Prep
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Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
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Shallots / Brussels sprouts / Pomegranate seeds (if not already removed from shells) / Bacon - Prep as directed. If Brussels sprouts are quite large, slice them into quarters. Store separately. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Pears - Chop pears.
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Make
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Peel and chop or slice eggs.
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Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until bacon is crisp, 6 to 8 minutes.
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Transfer cooked bacon to a paper towel-lined plate. Drain all but a thin layer of bacon grease out of the pan. Return pan to heat.
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Add Brussels sprouts to heated pan and saute in bacon grease until very tender and golden brown in spots, 4 to 7 minutes (depending on size). Season with some salt and pepper.
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Create a bed of baby kale in serving bowls.
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Top kale with eggs, Brussels sprouts, pomegranate seeds, pears, and bacon. Add vinaigrette until dressed to your liking. Enjoy!
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