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–+ servings
Fall Cobb Salad

Deliciously Vibrant Fall Cobb Salad for Your Autumn Table

This Fall Cobb Salad is a colorful twist on a classic dish, perfect for autumn gatherings and packed with seasonal ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 6 cups Mixed Greens Any preferred salad greens may be used.
For the Protein
  • 4 slices Cooked Bacon Omit for vegetarian; replace with grilled chicken for added protein.
  • 2 large Hard Boiled Eggs Quartered for easy serving.
For the Roasted Goodness
  • 2 cups Roasted Butternut Squash Sweet potatoes or other winter squash can be used.
For the Crunch
  • 1/2 cup Pepitas (Pumpkin Seeds) Toasted pecans, walnuts, or sliced almonds work well.
For the Sweetness
  • 1 medium Apple (Honeycrisp suggested) Any sweet and crunchy apple variety.
  • 1/2 cup Dried Cranberries Dried cherries are an excellent alternative.
For the Cheese
  • 4 ounces Goat Cheese Crumbled feta or blue cheese can substitute.
For the Dressing
  • 1/4 cup Balsamic Vinegar Essential for the vinaigrette; adds acidity.
  • 1 tablespoon Dijon Mustard Can omit for a milder taste.
  • 2 tablespoons Maple Syrup Adds sweetness to the vinaigrette.
  • 1/4 cup Olive Oil Any neutral oil can be used for a vegan option.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Whisk
  • serving platter

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, kosher salt, and black pepper on a foil-lined baking sheet. Spread evenly and roast for about 20 minutes, or until tender and caramelized.
  2. While the squash roasts, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, and a pinch of salt and pepper in a small bowl until well combined and emulsified.
  3. On a large serving platter, layer a base of mixed greens evenly, providing a fresh and crunchy foundation.
  4. Artfully arrange the roasted butternut squash, diced apple, chopped bacon, quartered hard-boiled eggs, dried cranberries, crumbled goat cheese, and pepitas over the mixed greens.
  5. Serve the maple balsamic vinaigrette on the side to keep the greens crisp.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Prep the roasted butternut squash a day in advance for enhanced flavors. Always serve vinaigrette on the side to maintain freshness.

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