Harvest Cobb Salad

Prep time: 20min
Total time: 30min
Serves: 4
4
slices prosciutto
3 tbsp
olive oil
45 mL
2 tbsp
balsamic vinegar
30 mL
1 tsp
honey
5 mL
1/4 tsp
each salt and pepper
1 mL
6 cups
loosely packed shredded kale, stems removed
1.5 L
3 cups
leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
750 mL
4
hard-boiled eggs, peeled and sliced
1/4 cup
crumbled blue cheese
60 mL
Per serving: 1/4 of the recipe
calories
340
fat
21 g
saturated fat
5 g
carbs
22 g
sugar
5 g
protein
17 g
cholestrol
205 mg
fibre
5 g
sodium
710 mg

Directions

  1. Set skillet over medium heat. Cook prosciutto 2 to 3 min. until crisp. Pat pieces dry with paper towel. Cool completely; crumble into bite-size pieces. Set aside.

  2. Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.

  3. Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.

Tip

If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.