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.

Units Scale

(2) 4 oz. 80 Acres Farms QUEEN CITY

1 butternut squash, seeds removed and cubed

Olive oil

Salt, pepper, and garlic powder, to taste

8 oz. block of halloumi cheese, sliced thick

1 large Honeycrisp apple, sliced thin

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

1/2 cup pearl red onions, sliced in quarters

1/2 cup pancetta, cooked until crisp

1/2 cup pecans, whole

1/4 cup pomegranate seeds

1/2 cup olive oil

1/2 cup apple cider vinegar

1/4 cup maple syrup

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

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!

Join The Movement