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Blue Cheese Cobb with Roasted Roots
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  • Total
  • Serving

Blue Cheese Cobb with Roasted Roots

A seasonal take on the classic Cobb, this composed salad features roasted heirloom carrots, acorn squash, and beets layered with crisp Gala apples, smoky bacon, and creamy Blue Cheese crumbles. Set over a bed of Tuscan kale and frisée, and finished with hot honey vinaigrette and soft-boiled egg quarters, it’s a visually striking dish built for shareability. Ideal for chefs looking to add depth, colour, and premium ingredients to their salad offerings, perfect for events, boards, or upscale starters that live well beyond the holiday season.

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Ingredients

  • Roasted Root Vegetables :

    • 150 g beets, roasted, cubed
    • 150 g acorn squash, cubed
    • 150 g heirloom carrots, cubed
    • 2 tbsp olive oil
    • 0.5 tsp each coriander, cumin
    • 0.25 tsp cinnamon
    • 1 tsp salt and pepper

  • To Assemble:

    • 150 g roasted root vegetables
    • 3 slices bacon, cooked & crumbled
    • 1 egg, boiled and quartered
    • 0.5 Gala apple, cubed
    • 50 g Tuscan kale
    • 50 g frisée
    • 2 sprigs fresh thyme
    • 100 g Blue Cheese crumbles
    • 25 ml hot honey vinaigrette

Directions

  1. Roasted Root Vegetables
  2. Roast beets (skin on) in a 200°C oven until soft. Peel and cube into 2 cm pieces.
  3. Peel and cube acorn squash and heirloom carrots into 2 cm pieces.
  4. Toss each vegetable separately with olive oil and spices.
  5. Roast each vegetable separately in a 200°C oven for 30 minutes, or until lightly browned.
  6. Cool and store in separate containers, refrigerated until service.

  7. To Assemble
  8. Tear Tuscan kale into large pieces, removing any thick stems.
  9. Toss kale and frisée with half of the hot honey vinaigrette and arrange in a serving dish or on a board.
  10. Top the greens with the roasted root vegetables, keeping them visually distinct if plating in lines.
  11. Add cubed Gala apples and crumbled bacon over the greens.
  12. Place the quartered egg in the centre of the salad.
  13. Garnish with fresh thyme sprigs and scatter blue cheese crumbles around.
  14. Drizzle with the remaining vinaigrette just before serving.

Recommended Products

We recommend you use these Saputo products for this dish!

Blue Cheese Crumbles

​Blue Cheese Crumbles

Imported from the United-States, this blue-veined cheese made from cow's milk is aged for at least 60 days. Offered in crumbles for high yields, little mess and ease of use.

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