When you’re looking for a great fall recipe, you tend to think soups or chili. But what about turning a classic summer favorite into a fall feast? With a few simple tweaks to a classic cobb salad, you can highlight all the flavors of fall.
Substitute roasted butternut squash for tomatoes, swap candied pecans for walnuts, add some dried cranberries and apples… perfection!
Recipe:
Start with your favorite greens.
1 c diced roast chicken
1 diced avocado
1 cup diced roasted butternut squash
2 hard boiled eggs, chopped
6 slices bacon, crumbled
2 stalks celery, diced
1/2 c candied pecans
1/2 c dried cranberries
1 diced apple
1/2 c diced mild cheddar cheese
Serve at room temp with your favorite vinaigrette dressing!
Tip: Plan for leftovers! Use last night’s roasted chicken and squash to make a whole new quick meal for your family.
