Bacon and Winter Veggie Cobb Salad

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 2 heads romaine lettuce chopped
  • 8 large eggs hard-boiled, peeled and chopped
  • 2 large avocados peeled, pitted and sliced
  • 1 cup cubed and steamed butternut squash
  • 1 large parsnip diced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos
  • 1/2 tablespoon minced garlic
  • Sea salt and freshly ground black pepper to taste


  • In a large skillet, cook bacon over medium heat until dark brown and very crispy, 13 to 15 minutes. Remove the bacon, drain on a paper towel lined plate and set aside.
  • In a large bowl, combine the next 5 ingredients (romaine lettuce through parsnip).
  • In a small bowl, whisk the remaining ingredients (olive oil through salt and pepper), and pour over the salad. Top the salad with the bacon and serve.
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