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80 Acres Farms Thanksgiving Cobb Salad

HARVEST COBB SALAD

Who says a salad can’t be a centerpiece? With vibrant colors and bold flavors, this cobb salad is a festive feast in itself.
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Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

FOR THE SALAD

  • 2 4 oz. 80 Acres Farms QUEEN CITY
  • 1 butternut squash seeds removed and cubed
  • olive oil
  • salt and pepper to taste
  • garlic powder to taste
  • 8 oz. Halloumi cheese sliced thick
  • 1 large Honeycrisp apple sliced thin
  • 2-3 purple or orange carrots peeled into curls
  • ½ cup pearl red onions sliced in quarters
  • ½ cup pancetta cooked until crisp
  • ½ cup pecans whole
  • ¼ cup pomegranate seeds

FOR THE DRESSING

  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • ¼ cup maple syrup
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • Add cubed butternut squash, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder.
  • Toss to coat and roast for 15-20 minutes or until soft. Set aside to cool.
  • In a nonstick skillet, add slices of halloumi. Turn the heat to medium. Allow some liquid to release, brown the cheese, then flip to brown the other side.
  • Dice into cubes once slightly cooled.
  • On a large serving platter, add QUEEN CITY. Assemble the remaining ingredients in rows.
  • Note: alternate colors for the best visual impact, add the smaller items like pomegranate seeds and pancetta on top last.
  • Add all dressing ingredients to a jar or bowl. Shake or whisk until combined.
  • Drizzle over salad right before serving and enjoy!
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