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Fall Cobb Salad with Maple Vinaigrette

Fall Cobb Salad with maple vinaigrette
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Thank you Pure Wow for the recipe!

Ingredients

Salad: 

  • 6 oz. bacon

  • 1 medium sweet potato (peeled and sliced into ¼-inch thick rounds)

  • 1 lb. Brussels sprouts (trimmed and halved)

  • Extra-virgin olive oil 

  • Kosher salt 

Maple Vinaigrette:

  • ⅓ cup balsamic vinegar 

  • 1 Tbsp maple syrup

  • 1 Tbsp minced shallot

  • ½ tsp kosher salt

  • ½ cup extra-virgin olive oil 

  • Freshly ground black pepper

Assembly:

  • 1 head romaine (torn into bite-sized pieces)

  • 2 oz. crumbled blue cheese

  • 3 Tbsp dried cranberries

  • 4 hard-boiled eggs (peeled and quartered)

Instructions

  1. Preheat the oven to 375°F. 

  2. Arrange the bacon into a single layer on an unlined baking sheet. Bake until they’re golden brown and crisp — 18-20 minutes, flipping once halfway through. Transfer the bacon to a paper towel-lined plate to drain and cool. Once they’re cool, chop or crumble them into bite-sized pieces. 

  3. Arrange the Brussels sprouts on one half of an unlined baking sheet. Drizzle with olive oil and season with kosher salt. Toss to coat then arrange the halves into a single layer cut-side down. Add the sweet potatoes on the other half of the baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange the slices in a single layer and transfer the sheet to the oven and roast until everything is tender and begins to caramelize — 18-20 minutes. Set the sheet aside to cool while you make the dressing. 

  4. In a small jar, combine all the ingredients for the dressing. Seal the jar tightly and shake to combine. 

  5. In a large serving bowl, add the lettuce, arrange the bacon, Brussels sprouts, sweet potatoes, crumbled blue cheese, cranberries, and eggs in rows over lettuce. Drizzle the dressing over the salad and serve it on the side.

Find it online: https://shesafullonmonet.com/fall-salad-recipes/