Grilled Cobb Salad
It is grill time, and there is nothing better than a salad made from grilled vegetables! This salad is prepared with super healthy ingredients--beets, butternut squash, endive lettuce, and brussel sprouts which are amply seasoned with garlic and olive oil and served on a bed of fresh spinach.
Servings 6
Calories 328kcal
Ingredients
- 6 cups spinach or greens
- 2 cups butternut squash, cubed
- 2 cups brussel sprouts, sliced
- ½ cup red onion, chopped
- 5 small beets, cooked and sliced
- 3 small belgian endive lettuce
- 1 tablespoon granulated garlic
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- 8 precooked chicken sausages, (small, 5") sliced into bitesize pieces
- ½ cup grated goat cheese
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon granulated garlic
Instructions
- Mix butternut and brussel sprouts in large bowl. Sprinkle with granulated garlic, salt and pepper and drizzle olive oil. Cook vegetables in microwave for 3 minutes.
- For grill: Spread butternut and brussel sprouts on grill evenly. Set temperature to low, and cover. Allow vegetables to cook until they are barely tender, flipping frequently, approximately 10-12 minutes. Add csliced chicken sausages to grill. Cook an additional 8 minutes, turning chicken. Add beets and endive and turn temperature to high. Cook an additional 5 minutes stirring frequently so that food doesn't stick or burn.
- For oven: Add all vegetables and chopped chicken sausages to baking sheet with silicon mat. (yes, even though chicken is pre-cooked) Sprinkle salt, pepper and drizzle olive oil on vegetables only. Bake at 375 for 20 minutes, flipping at 10 minutes or until vegetables are tender.
- Add chicken, spinach, butternut, brussel sprouts, endive, beets and onions to large bowl. Toss well. Add dressing and top with goat cheese as desired.
Dressing
- Add all ingredients to small blender and blend
Nutrition
Calories: 328kcal