Harvest Cobb Salad

Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 4


  1. 4 slices prosciutto
  2. 3 tbsp (45 mL) olive oil
  3. 2 tbsp (30 mL) balsamic vinegar
  4. 1 tsp (5 mL) honey
  5. 1/4 tsp (1 mL) each salt and pepper
  6. 6 cups (1.5 L) loosely packed shredded kale, stems removed
  7. 3 cups (750 mL) roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
  8. 4 hard-boiled eggs, peeled and sliced
  9. 1/4 cup (60 mL) crumbled blue cheese


  1. Set skillet over medium heat. Cook prosciutto 2 to 3 min. until crisp. Pat pieces dry with paper towel. Cool completely; crumble into bite-size pieces. Set aside.
  2. Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
  3. Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.

Tip: If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.