Fall Cobb Salad with Maple Vinaigrette

Ingredients

Salad

• 6 ounces bacon
• 1 medium sweet potato, peeled and sliced into 1/4-inch thick rounds
• 1 pound Brussels sprouts, trimmed and halved
• Extra-virgin olive oil
• Kosher salt
• 1 head romaine lettuce, torn into bite-sized pieces
• 2 ounces of crumbled blue cheese
• 3 tablespoons dried cranberries
• 4 hard-boiled eggs, peeled and quartered

Maple vinaigrette

• 1/3 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon minced shallot
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Arrange the bacon in a single layer on an unlined baking sheet. Bake until golden brown and crisp, 18 to 20 minutes, flipping once halfway through. Transfer to a paper-towel-lined plate to drain and cool. When cool, chop or crumble into bite-size pieces.
3. Arrange the Brussels sprouts on one half of an unlined baking sheet. Drizzle with olive oil and season with kosher salt. Toss to coat, then arrange the halves in a single layer, cut side down. On the other half of the same baking sheet, add the sweet potatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the slices in a single layer. Transfer to the oven and roast until everything is tender and beginning to caramelize, 18 to 20 minutes. Set aside to cool while you make the dressing.
4. MAKE THE DRESSING: In a small jar, combine the vinegar, maple syrup, shallot, salt, olive oil and a few cracks of black pepper. Seal tightly, then shake to combine.
5. ASSEMBLE THE SALAD: In a large serving bowl or on a platter, add the lettuce. Arrange the bacon, Brussels sprouts, sweet potatoes, crumbled blue cheese, cranberries and eggs in rows over the lettuce. Drizzle with the dressing or serve it on the side.

Recipe courtesy of Pure Wow.