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Autumn Cobb Salad with Smoky Pumpkin Dressing

3 cups pumpkin (or butternut squash) peeled and large diced
the pumpkin (or squash) seeds
2 tablespoons olive oil
Kosher salt
1 head iceberg lettuce
2 cups cooked chicken breast, cut into chunks
1 avocado, large diced
4 hard boiled eggs, cut into quarters
4 slices crispy bacon
1 large shallot, thinly sliced
1 cup cherry tomatoes, sliced in half
2 ounces feta cheese
2 tablespoons finely minced flat leaf parsley

Smoky Pumpkin Vinaigrette:
½ cup roasted pumpkin chunks
2 garlic cloves
¼ cup olive oil
¼ cup red wine vinegar
2 teaspoons smoked paprika
kosher salt to taste

Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. (You will need 2 1/2 cups for the salad and 1/2 cup for the dressing)

On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool.

For the dressing:
In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside.

First shred the lettuce finely and lay down on the platter.

Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.


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