Description
Harvest Cobb Salad is a vibrant and nourishing fall-inspired salad combining crisp mixed greens, roasted butternut squash, juicy apples, smoky bacon, creamy hard-boiled eggs, buttery avocado, toasted nuts, and tangy goat or blue cheese, all tossed with a sweet and tangy maple-Dijon vinaigrette. This seasonal dish offers a perfect balance of textures and flavors, making it ideal for a hearty lunch or cozy dinner with easy customization options.
Ingredients
Scale
Salad Base
- 4 cups mixed greens
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 crisp apple, thinly sliced
- 4 slices cooked bacon, chopped
- 2 hard-boiled eggs, peeled and sliced
- 1 ripe avocado, sliced
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or blue cheese
Maple-Dijon Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Optional Variations
- Smoked tofu or roasted chickpeas (for vegetarian/vegan option)
- Nutritional yeast or vegan cheese (for vegan cheese substitute)
- 1/2 cup cooked quinoa or farro (for grain addition)
- Pear slices or pomegranate seeds (fruit swap)
- Grilled chicken or turkey breast (protein swap)
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- Prepare the dressing: In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
- Cook bacon and eggs: Cook bacon slices in a skillet or oven until crispy, then drain on paper towels and chop. Hard boil eggs by simmering for 10-12 minutes, then cool, peel, and slice.
- Assemble the salad base: Lay a bed of mixed greens on a large platter or individual plates, arranging each component in rows or clusters for the classic Cobb salad look.
- Add the toppings: Neatly arrange roasted squash, apple slices, bacon, egg slices, avocado, toasted nuts, and crumbled cheese on top of the greens in visually distinct sections.
- Drizzle dressing and serve: Just before serving, pour the maple-Dijon vinaigrette evenly over the salad and garnish with fresh chopped herbs if desired.
Notes
- Use fresh, seasonal produce to maximize flavor and texture.
- Lightly toast pecans or walnuts to enhance their aroma and crunch.
- Balance the dressing sweetness and acidity to complement but not overpower the salad.
- Keep ingredients separate in rows or clusters to preserve the traditional Cobb salad presentation.
- Prepare components such as roasted squash and hard-boiled eggs in advance to simplify assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 420
- Sugar: 12g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 185mg
Keywords: Harvest Cobb Salad, autumn salad, fall salad, roasted butternut squash salad, seasonal salad, gluten free salad, healthy cobb salad
