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–+ servings
Tasty Turkey Cobb Salad

Tasty Turkey Cobb Salad with a Sweet Butternut Twist

This Tasty Turkey Cobb Salad combines roasted butternut squash, crunchy bacon, and creamy goat cheese for a nutritious and customizable meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups fresh spinach can mix in other greens like arugula
  • 4 slices bacon turkey bacon can be used for a lighter option
  • 2 cups diced turkey leftover or rotisserie turkey works well
  • 2 cups butternut squash roasted; sweet potatoes can be substituted
  • 2 large eggs hard-boiled; omit for vegetarian option
  • 4 oz goat cheese feta can be used for a different flavor twist
  • 1/2 cup dried cranberries can swap with raisins or omit
  • 1/2 cup pecans walnuts or sunflower seeds can be used instead
  • 1/4 cup red onion can use green onions for a milder taste
  • 2 tbsp fresh parsley for garnish; cilantro is a lovely alternative
For the Vinaigrette
  • 1/4 cup olive oil avocado oil is a suitable alternative
  • 2 tbsp cider vinegar white wine vinegar works well too
  • 1 tbsp honey agave syrup can serve as a substitute
  • 1 tbsp mustard Dijon preferred, but yellow mustard will work
  • 1 clove garlic freshly pressed enhances flavor
  • to taste salt and pepper essential for seasoning

Equipment

  • Skillet
  • Pot
  • Baking Sheet
  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Gather all fresh ingredients for the Tasty Turkey Cobb Salad. Wash and dry the spinach, chop the turkey into cubes, dice the red onion, and prepare the butternut squash, cranberries, and pecans.
  2. In a skillet over medium heat, cook the bacon for about 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain and crumble into pieces.
  3. Place eggs in a pot, cover with cold water, and bring to a boil. Cover and remove from heat, letting sit for 10 minutes, then plunge into ice water. Peel and slice.
  4. Preheat oven to 400°F (200°C). Peel and cube butternut squash, spread on a baking sheet, drizzle with olive oil, and season. Roast for 25-30 minutes until tender.
  5. In a bowl, whisk cider vinegar, honey, and mustard. Gradually incorporate olive oil while whisking until emulsified. Add garlic and season with salt and pepper.
  6. In a large bowl, create a spinach base and arrange bacon, turkey, roasted squash, eggs, goat cheese, cranberries, and pecans in rows for presentation.
  7. Drizzle the vinaigrette over the salad just before serving and toss gently to combine without disrupting the spinach.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 180mgSodium: 820mgPotassium: 750mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 40mgCalcium: 200mgIron: 4mg

Notes

Prep all ingredients in advance for easier assembly. Choose firm butternut squash for optimal roasting, and always use fresh garlic for the best flavor in your vinaigrette.

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