I am such a fan of a hearty salad that is full of different seasonal flavors and colors. For this salad, I played with the idea of a Cobb salad and introduced a taste of autumn. You could easily switch out or eliminate any of the vegetables that don’t suit you and introduce others. I included a wide array of color and arranged it in segments of a circle, to display all the different ingredients. It is a satisfying, healthy meal and lots of great flavors
Ingredients:
- 3 hard boiled eggs, quartered
- 6 cups brussel sprouts
- 4 tablespoons olive oil
- 2 large shallots
- 2 cups frozen corn
- 1 cup roughly chopped toasted walnuts
- 1 cup crumbled gorgonzola
- 1 apple, quartered and thinly sliced
- 4 cups kale, big stems removed and chopped
- 1 cup shaved red cabbage
- 3 slices cooked thick bacon, crumbled
- 1can chickpeas, rinsed and drained
- 1 avocado sliced
for dressing:
