You’re going to love the layers of flavor and texture in this cooler weather twist on a classic Cobb Salad. Smoky sweet potato, crispy bacon, fresh kale, pickled red onions, and avocados combine to make this a show-stopping salad that is hearty enough to serve as a meal.
0 In the oven, arrange a rack in the lower position and another in the upper position and preheat it to 400°F. Line two rimmed baking sheets with parchment paper.
1 Thinly slice the red onion. Quickly pickle the onions (see note below) or leave the onion raw to roast with the sweet potato. If the sweet potatoes are long and narrow, slice them into ½-inch rounds. If they are thick, slice them into ½ inch cubes. Toss the sweet potatoes and red onions (if using raw) with the olive oil and salt. Spread out on one of the prepared baking sheets and roast on the lower rack of the oven, without turning, until the sweet potatoes are tender, 20 to 25 minutes.
2 Line the strips of bacon up on the other baking sheet and bake on the upper rack of the oven, turning halfway through cooking, until crisp, 18 to 22 minutes. When the bacon is done, let it cool on a paper towel-lined plate and then crumble.
3 While everything is roasting, remove and discard the stems from the kale. Finely shred the leaves. Add 2 tablespoons of balsamic vinaigrette to the kale and, with clean hands, gently massage it into the kale leaves. (This will tenderize the leaves and gently flavor them.) Slice the avocado.
4 Spread the kale out on a large platter or on four shallow bowls. Top the kale with sweet potatoes, onions, crumbled bacon, chicken, avocado slices, and crumbled blue cheese. Slice the eggs in half and serve them on top. Drizzle with balsamic vinaigrette until dressed to your liking. Enjoy!
