Harvest cobb salad
It was a couple weeks back when my husband sat me down after work and said we needed to talk. The expression on his face, his tone, his demeanor… they all told me that whatever he wanted to discuss, we wouldn’t be celebrating with a bottle of bubbly.
I thought maybe he needed to cancel a date night. Or wanted to discuss how my grocery budget has gotten out of control.
Worse. He entered a weight loss bet at work.
The average spouse might be thinking, “Incredible! What can I do to support you on this journey?” Those partners are clearly not developing content for a food blog.
All of the sudden my menus shifted. I was now supposed to exclude carbs, large quantities of meats and cheeses, and steer clear of anything which could be described as “creamy.” Forget about having him test any dessert recipes!
“What am I supposed to do?!”
He looked at me, incredulous. “How about not make lasagna for a month…?”
Blank stares. Confusion. Utter disgust.
Thankfully, I’ve got recipes like this one (which I’ve been making for years, no joke) up my sleeve. It looks healthy, feels healthy, and in fact is pretty innocuous, but is loaded with hearty, filling foods (avocado, squash, eggs, not so much the bacon…). I actually left the chicken out of his lunch — he’s significantly limiting meat intake — but hey! that just means more crispy skinned chicken for me!
So, yes. One husband currently available for rent. Serious inquiries only.
Harvest cobb salad
- 1 bone-in, skin-on chicken breast
- 1 romaine heart, roughly chopped
- ½ large butternut squash, cut into 1-inch cubes
- 2 cups baby arugula or mixed greens
- 3 slices thick cut bacon, cooked and crumbled
- 4 hard boiled eggs, peeled and chopped
- 1 avocado, sliced or diced
- ½ cup pecans, lightly toasted
- olive oil
Preheat oven to 450 F. Place chicken on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, then season both sides with 1 tablespoon salt and 1 teaspoon pepper. Roast on oven rack in upper ⅓ of oven for about 35 minutes, or until juices run clear and chicken is cooked through. Set aside and let cool, then discard skin. Remove chicken from bone, then either pull or cut into small pieces.
Lower oven temp to 375 F. Combine squash in a large bowl with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, garlic, and cinnamon. Toss and place on baking sheet lined with foil. Roast for 30-35 minutes, until slightly browned and tender, tossing once halfway through cooking time.
Combine romaine and arugula or mixed greens. Top with roasted chicken, butternut squash, cooked bacon, hard boiled eggs, avocado, and pecans. Season to taste with salt and pepper, then toss to combine. Serve with your favorite salad dressing — I love blue cheese or something creamy, but balsamic vinaigrette works great too!
Recipe adapted from Sommer of A Spicy Perspective.