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–+ servings
Fall Cobb Salad

Delicious Fall Cobb Salad Loaded with Autumn Flavors

Try this vibrant Fall Cobb Salad, loaded with roasted butternut squash and crisp apples for a true taste of autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Greens Feel free to choose your favorite greens.
  • 4 slices Cooked Bacon Can be swapped with grilled chicken.
  • 3 large Hard Boiled Eggs Quartered for optimal texture.
  • 2 cups Diced Roasted Butternut Squash Sweet potatoes are a great substitute.
  • 1 large Apple Honeycrisp apples are ideal.
  • 4 oz Crumbled Goat Cheese Can substitute with feta or blue cheese.
  • 1/2 cup Pumpkin Seeds (Pepitas) Toasted pecans or walnuts work well too.
  • 1/2 cup Dried Cranberries Dried cherries can also be used.
For the Maple Balsamic Vinaigrette
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tbsp Maple Syrup Adjust sweetness to preference.
  • 1/2 cup Olive Oil
  • to taste Kosher Salt Essential for seasoning.
  • to taste Fresh Black Pepper Essential for seasoning.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions for Fall Cobb Salad
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Roast for about 20 minutes until fork-tender.
  3. Combine balsamic vinegar, Dijon mustard, and maple syrup in a bowl. Whisk together and gradually add olive oil while whisking until smooth. Season with salt and pepper.
  4. In a large serving bowl, create a base of mixed greens.
  5. Artfully arrange the roasted butternut squash, diced apple, cooked bacon, quartered eggs, and dried cranberries on top.
  6. Sprinkle crumbled goat cheese and pumpkin seeds on top. Serve the vinaigrette on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 190mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 2 days. Keep vinaigrette separate to maintain freshness.

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