This Cobb salad with a maple and tangerine vinaigrette recipe skillfully combines many flavors from the fall harvest!
Note: this recipe is adapted from one by Allison Lehane for “The Locavore,” a section in the October 16, 2019 section of The Salem News.
Ingredients for the salad:
- 2 large beets, rinsed and dried.
- 1 delicata squash
- 3 ½ tablespoons of extra-virgin olive oil
- 3 teaspoons of kosher salt
- 2 teaspoons of ground black pepper
- 2 heads of broccoli, cut into florets
- 1 head of cauliflower with the leaves and stalk removed, cut into florets
- 1/3 cup of dried cranberries
- 8 ounces of rinsed and dried arugula
- 4 strips of turkey bacon
- 1 large avocado
- The juice of half of a lemon
- 2 ounces of crumbled blue cheese
Ingredients for the vinaigrette:
- 2 tablespoons of pure maple syrup
- 1 tablespoon of apple cider vinegar
- The juice and zest of 1 tangerine
- 1 tablespoon of Dijon mustard
- 1 minced clove of garlic
- A pinch of kosher salt
- A pinch of ground black pepper
- ½ teaspoon of fresh thyme leaves
- ½ cup of extra virgin olive oil
- The oven should be at a preheated temperature of 425 degrees Fahrenheit.
- Place each of the beets in its own foil packet.
- Slice the delicata squash into thin rings, with the skin intact.
- Remove the squash seeds and rinse them in cold water.
- Pull the fibrous membranes of the squash away.
- Set the squash seeds aside and allow them to dry.
- Place the rings of squash on a large baking sheet in a single layer.
- Drizzle the rings of squash with 1 tablespoon of salt, and season them with additional salt and pepper.
- Spread the broccoli and cauliflower florets in a single layer on an additional large baking sheet.
- Drizzle the florets with 2 tablespoons of oil and season them with salt and pepper.
- Place the foil-wrapped beets directly on a lower oven rack, and allow them to roast for 45 minutes to an hour.
- After 30 minutes of roasting, place the baking skeets of squash, broccoli, and cauliflower side by side on the top oven rack, roasting for 25 to 30 minutes, and turning the sheets halfway through.
- Whisk the maple syrup, apple cider vinegar, tangerine juice, Dijon mustard, garlic, black pepper, and thyme together in a small bowl.
- Gradually whisk in the ½ cup of extra virgin olive oil to emulsify the mixture, then refrigerate the completed vinaigrette.
- Put the dried cranberries in a ramekin and drizzle them with the vinaigrette so that they’re rehydrated.
- Season the arugula with salt and pepper according to preference.
- Place the dried cranberries and arugula on a large dish and place it in the refrigerator to chill.
- Cook the turkey bacon strips over medium heat in a large skillet for 8 to 10 minutes, until it’s crisp.
- Allow the turkey bacon strips to drain on paper towels before crumbling them.
- The avocado should be peeled, Peel, pit, and dice the avocado, then put it in a small bowl.
- Squeeze the lemon juice onto the avocado.
- Combine ½ teaspoon of olive oil with the squash seeds and a generous pinch of salt, then toast the seeds in a toaster oven until they become a light golden brown (within 2 to 3 minutes).
- As soon as the vegetables are taken out of the oven, cool the beets in their foil packets for 5 to 10 minutes before transferring them to a cutting board.
- Remove the outer skin of the beets, and then cut them into wedges.
- Lightly drizzle half of the vinaigrette on the arugula, coating it evenly with tossing motions.
- Use a spatula to arrange the beets, broccoli, cauliflower, squash side by side in bunches on the arugula.
- Add in the avocado, then drizzle on the remaining vinaigrette.
- Sprinkle in the squash seeds, cranberries, blue cheese, and turkey bacon so that it’s distributed throughout the salad, then serve.
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