Autumn Kale and Brussel Sprout Cobb Salad with Maple Vinaigrette

Autumn Kale and Brussel Sprout Cobb Salad with Maple Vinaigrette is a delightful, but hearty salad that’s perfect dinner or a side! 

LETT-UCE be Monday.

Did you get it?

(pours coffee over head)

Too early for jokes? Definitely way to early. So, let’s talk about what you did this weekend? Fancy a good apple orchard? I guess pumpkin patches are starting to burp up if they haven’t already. Is fall foliage in full effect where you are?

I am kind of bummed that we haven’t been to the mountains to soak in all the leaves changing. Unfortunately, we have been in major project mode around the house because “Winter is Coming.” Hopefully we will get everything tidied up before the end of the October and head back to Manhattan, KS for our Chocolate and Wine Pairing Event.

Okay, shameless plug for two seconds. I am co-hosting a Chocolate and Wine Pairing party with Lindt Chocolate and Harry’s (our family restaurant). I could not be more excited because not only are we encouraging guest to get dressed up in the ghoulish spirit, but we are sending folks home attend with the best chocolate goodies bag! If you are in Manhattan, KS on October 29th then you need to buy a ticket. You can purchase tickets here.

Alright, let’s talk about that lettuce shall we. I promise it’s not your average salad-salad. Um, hello, this Autumn Kale and Brussel Sprout Cobb Salad with Maple Vinaigrette has bacon and cheese. Two ingredients that are a must on a salad if you ask me. Beside the obvious beauty of this salad, it’s quite easy to throw together. Use whatever ingredients you have on hand. Just don’t forget the maple vinaigrette.

Now, LETT-UCE get through this Monday.

(***crickets***)

Print Recipe

Autumn Kale and Brussel Sprout Cobb Salad with Maple Vinaigrette

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

for the salad:

3 cups Kale, washed, chopped

2 cups Brussels sprouts, shredded

3 cups roasted acorn squash, sliced into half-moons

1/2 cup bacon, chopped

1/4 cup Gorgonzola crumbles

1/4 cup Pomegranate seeds

1 /2 cup hard boiled eggs, chopped

salt and pepper to taste

for the maple vinaigrette:

1/4 cup olive oil

1 tablespoon apple cider

2 teaspoons maple syrup

2 tablespoons Dijon mustard

salt and pepper to taste

Directions:

for the salad: 

In a large bowl, toss together brussel sprouts and kale. Place squash, bacon, Gorgonzola, pomegranate, and hard boiled eggs on top in a decorative manner because it will taste better. Pour the maple vinaigrette over the top and serve!

for the maple vinaigrette:

In a bowl, whisk all ingredients until combined.

All images and text ©Lauren Grier for The Curious Plate

“Conclude your autumn feast with the delectable Autumn Kale and Brussels Sprout Cobb Salad. The Maple Vinaigrette adds a touch of sweetness, leaving you savoring every bite.”