Winter Cobb Salad
with tempeh bacon / Brussels sprouts / pears / pomegranate seeds

Name: Winter Cobb Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs; 1 lb Brussels sprouts, trimmed and halved; 1/2 cup Pomegranate seeds (look for these removed from the pomegranate shells in the produce section; sub dried cranberries); 1 Pears, chopped (look for Asian pears or sub another crisp green variety); 1 Tbsp Oil, olive; 8 oz Baby kale (sub any salad greens); 3 oz Cheese, feta (opt), crumbled; 2 cloves Shallots, diced; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Mustard, Dijon; 1 tsp Honey; 4 Tbsp Oil, olive; 8 oz Tempeh, sliced into thin rectangles; 2 Tbsp Oil, cooking; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Maple syrup; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/4 tsp Black pepper; 1/2 cup Water; for baking Parchment paper

Active: 40 Total: 40

Original GF Paleo Vegetarian

Classic Cobb salad is always full of layers of flavor and color, but this seasonal version features a variety of cool weather-friendly ingredients, including oven-roasted tempeh 'bacon'.

Ingredients

Metric

Servings:

Winter Cobb Salad:

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)
Pears - 1 , chopped (look for Asian pears or sub another crisp green variety)
Oil, olive - 1 Tbsp
Baby kale - 8 oz (sub any salad greens)
Cheese, feta (opt) - 3 oz , crumbled

Tangy Shallot Vinaigrette:

Shallots - 2 cloves , diced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 Tbsp
Honey - 1 tsp
Oil, olive - 4 Tbsp

Tempeh Bacon:

Tempeh - 8 oz , sliced into thin rectangles
Oil, cooking - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Maple syrup - 2 Tbsp
Paprika, smoked - 1 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/4 tsp
Water - 1/2 cup
Parchment paper - for baking

Prep

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)
Tempeh / Shallots / Brussels sprouts / Pomegranate seeds (if not already removed from shells) - Prep as directed. If Brussels sprouts are quite large, slice them into quarters. Store separately. (Can be done up to 5 days ahead)
Make tempeh marinade - Whisk together cooking oil, soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper.
Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pears - Chop pears.

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Make

Heat oven to 425F / 218C.
While oven is heating, steam tempeh. First, pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over warm tempeh and gently toss to combine. Set aside for 10 minutes to flavor the tempeh.
While tempeh is marinating, set out two sheet pans.
On the first sheet pan, toss the Brussels sprouts with olive oil (portion for salad) and some salt and pepper. Transfer to the oven and bake, shaking the pan halfway through cooking, until tender, 18 to 22 minutes (depending on size).
Line the second sheet pan with parchment paper. Remove tempeh from marinade and spread out in a single layer on parchment. Drizzle some of the marinade over each slice (reserve marinade).
Bake tempeh in the oven for 8 minutes. Remove and flip tempeh over. Drizzle tempeh with some of the reserved marinade and contiue baking until deep golden brown, 5 to 10 minutes more.
Peel and chop or slice eggs.
Create a bed of baby kale in serving bowls.
Top kale with eggs, tempeh, Brussels sprouts, pomegranate seeds, pears, and crumbled feta. Add vinaigrette until dressed to your liking. Enjoy!

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