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.