Winter Cobb Salad

My Cellar

Serves 4

1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks

2 tbsp (30 ml) extra-virgin olive oil

salt and pepper, to taste

¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)

½ cup (125 ml) thick Greek-style yogurt

1 tsp (5 ml) lemon juice

1 tsp (5 ml) lemon zest

½ tsp (2.5 ml) onion powder

½ tsp (2.5 ml) garlic powder

2 tsp (10 ml) salt

5 oz (140 g) container baby arugula

2 cups (500 ml) shredded roasted chicken

1 apple, cored, thinly sliced (a crisp variety is best)

2 medium-boiled eggs, shelled, cut into quarters

1 handful candied walnuts

4 strips bacon, crisply cooked and cut into 2 to 3 pieces each

2 tsp (10 ml) chopped chives, to garnish

Preheat oven to 375 F (190 C).
Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.