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


  • 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: