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.
- 6 cups fresh spinach
- 2 cups butternut squash, cubed
- 2 cups brussel sprouts, sliced
- 1/2 cup red onion, chopped
- 5 small beets, cooked and sliced
- 3 small belgian endive lettuce
- 1 tbsp granulated garlic
- 3 tbsp olive oil
- 1 tsp sea salt
- 8 precooked chicken sausages, (small, 5") sliced into bitesize pieces
- 1/2 cup grated goat cheese
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated garlic
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.