THANKSGIVING COBB SALAD

This Thanksgiving Cobb Salad is a true showstopper! Its vibrant colors and delectable flavors make it the perfect addition to your festive feast.

Units Scale

2 4 oz 80 Acres Farms QUEEN CITY

1 butternut squash, seeds removed and cubed

1 large Honey Crisp Apple, sliced thin

2–3 purple carrots (or orange), peeled into ribbons

1/2 cup pearl red onions, sliced in quarters

1/2 cup pancetta, cooked crispy

1/2 cup pecans

1/4 cup pomegranate seeds

1 block of halloumi cheese, sliced thick

olive oil for roasting

salt, pepper, garlic powder to taste

1/2 cup olive oil

1/2 cup apple cider vinegar

1/4 cup maple syrup

Salt and pepper to taste

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Preheat oven to 400°F 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. Once you see some liquid released, brown the cheese, then flip to cook the other side. Dice into cubes once slightly cooled.
On a large serving platter, add QUEEN CITY. Assemble the remaining ingredients in rows; alternate colors for the best visual impact, add the smaller items like pomegranate seeds and pancetta on top last.

Add all the dressing ingredients to a jar or bowl. Shake or whisk until combined and drizzle over salad right before serving.

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