Harvest Cobb Salad with Honey Dijon Dressing

Harvest Cobb Salad with Honey Dijon Dressing | Whole-Fed Homestead | Paleo - Gluten-Free - Holidays - Company - Grain-Free - Healthy

I made something incredible the other night. Out of vegetables! Even Karl liked this Cobb Salad (read: big huge bowl full of vegetables)… and he’s still working through his vegetable-haters rehabilitation program. He’s conquered salad greens, asparagus, kale, and even Brussels sprouts! This year we’re working on squash. He gets so sad whenever I try to feed him squash, like I’ve done the most horrible and unthinkable thing. We’ve got a long road ahead of us, please send your best wishes.

If there’s any better way to eat your veggies, I won’t believe it. Smothered with honey mustard and topped with crispy bacon and salty things seem like the ticket to me!

This Harvest Cobb Salad is company-worthy.

It’s different (and in my opinion, more interesting) than your common Cobb Salad with all the regular players. This is the harvest version, which is perfect for helping you get enough veggies through late-fall and the cold, long winter!

Harvest Cobb Salad with Honey Dijon Dressing | Whole-Fed Homestead | Paleo - Gluten-Free - Holidays - Company - Grain-Free - Healthy

Plan ahead: whenever we’re going to have pork tenderloin for dinner, I always make an extra one to use on salads in the following days. I think pork is one of the most under-used, under-rated foods out there (especially on salads!).

Harvest Cobb Salad with Honey Dijon Dressing

Serves 6 Meal-Sized Salads

For the Salad
1-1.5lb pork tenderloin
3-4 large carrots
1/2 lb thick-cut bacon
1/2 cup toasted, salted pepitas
6 hardboiled eggs, chopped
1/2 cup crumbled feta cheese
1 large red apple, thinly sliced
12-18 cups mixed salad greens
3 cups bite-sized or baby kale pieces

For the Dressing 
1/4 cup raw honey
2 Tbs Dijon mustard
1 Tbs apple cider vinegar
1/4 cup extra-virgin olive oil
1 tsp sea salt
1/4 tsp fresh ground black pepper
1 Tbs fresh chopped parsley

Prepare all the ingredients (can be done a day or two ahead of time):
Pork Loin: Preheat the oven to 400F. Heat a large cast iron skillet over high heat and add one tablespoon cooking fat. Season the pork loin all over with salt. Place the pork loin into the hot pan and cook on the first side until browned (about 3-5 minutes). Use tongs to flip the pork loin and cook the second side until browned (about 3-5 minutes). Use oven mitts to help you scrunch a piece of foil over the pan and seal it up the best you can. Place pan into the oven and bake for 20-30 minutes, or until desired doneness- we prefer medium. Allow the pork loin to cool for at least 15 minutes. Slice thinly.

Carrots: Cut carrots into bite-sized pieces, toss with cooking oil and a sprinkle of sea salt and place on a pan. Cook for about 30 minutes at 400F, or until starting to brown and softened.

Bacon: Cook using your preferred method. Mine is to place the bacon strips in a single layer on a large pan and bake for 12-25 minutes at 350F, flipping once or twice, until crisp.

Dressing: Combine the dressing ingredients in a mason jar, screw on the lid and shake vigorously until combined.

To assemble the salad:
Assemble one big salad or individual salads. On top of the mixed lettuce and kale, arrange the toppings in lines or piles. Drizzle the dressing over top or serve on the side. Enjoy!

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