Family Foods

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Harvest Cobb Salad
Makes Serves 4. Photo by Sobey's
By Sobey's


  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.
  • 4 slice prosciutto
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper
  • 6 cups (1.5 L) loosely packed shredded kale, stems removed
  • 3 cups (750 mL) leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussel sprouts, Cauliflower and broccoli florets.
  • 4 hard-boiled eggs, peeled and sliced
  • 1/4 cup crumbled blue cheese