Harvest Cobb Salad
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Harvest Cobb Salad

Here's a classic cobb salad with a cozy twist! This easy lunch comes together in no time and is packed full of tasty ingredients like candied pepitas, tangy goat cheese and crisp gala apple. Bacon is in there too, of course!

Allergènes:
Moutarde
•Oeuf
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

100 g

Tranches de bacon

¼ tasse(s)

Fromage de chèvre

28 g

Graines de citrouille

1 pièce(s)

Pomme Gala

2 cs

Mayonnaise

(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)

½ cs

Moutarde de Dijon

(Contient Moutarde Peut contenir Poisson, Lait, Soya, Blé, Noix, Oeuf, Sulfites, Moutarde, Crustacés, Sésame, Gluten)

1 cs

Vinaigre de vin blanc

(Contient Sulfites)

1 pièce(s)

Miel

113 g

Mélange printanier

113 g

Petites tomates

2 pièce(s)

Å’uf cuit dur

(Contient Oeuf)

Pas inclus dans votre livraison

¼ cc

Sel*

½ cs

Beurre*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)580 kcal
Graisses42 g
dont saturés10 g
Glucides23 g
dont sucres17 g
Fibres3 g
Protéines20 g
Cholestérol255 mg
Sel840 mg
Gras Trans0.2 g
Potassium600 mg
Calcium75 mg
Fer3.5 mg

Ustensiles

•Papier sulfurisé
•Poêle antiadhésive moyenne
•Cuillères à mesurer
•Écumoire
•Fouet
•Bol à mélanger, moyen

Instructions

Prep
1
  • Core, then cut apple into 1/4-inch pieces.
  • Halve tomatoes.
  • Pat eggs dry with paper towels. Halve eggs, then season with salt and pepper.
  • Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
Candy peptias
2
  • Heat a medium non-stick pan over medium heat.
  • While the pan heats, place a piece of parchment paper on a plate.
  • When the pan is hot, add pepitas. Toast, stirring often, until light golden-brown, 3-5 min. (TIP: Keep your eye on pepitas so they don't burn!)
  • Add half the honey and 1/2 tbsp butter. Season with salt. Cook, stirring often, until honey-butter glaze coats pepitas, 30 sec-1 min.
  • Transfer pepitas to parchment-lined plate. 
  • Carefully wipe the pan clean.
Cook bacon and make dressing
3
  • Heat the same pan over medium.
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
  • Remove the pan from heat. Using a slotted spoon], transfer bacon to a paper towel-lined plate. Set aside.
  • Meanwhile, add remaining honey, half the vinegar, mayo and Dijon to a medium bowl. Season with salt and pepper, then whisk to combine.
Finish and serve
4
  • To the bowl with dressing, add spring mix, tomatoes, bacon and apples, then toss to combine.
  • Divide salad between plates.
  • Crumble goat cheese over top.
  • Sprinkle candied peptias over top.
  • Divide eggs between plates.