Fall Cobb Salad Recipe

Introduction

Enjoy the vibrant flavors of autumn with this Fall Cobb Salad, a delightful mix of roasted butternut squash, crisp apples, and savory bacon. This hearty salad balances sweet, tangy, and smoky elements perfect for a light lunch or dinner.

Ingredients

• 5 ounces mixed greens or lettuce of choice
• 6 slices cooked bacon, chopped
• 3 hard boiled eggs, quartered
• 1 1/2 cups diced roasted butternut squash
• 1 apple, cored and diced
• 2 ounces crumbled goat cheese
• 3 tablespoons pepitas (pumpkin seeds)
• 1/3 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Step 1: Preheat the oven to 400° F. Place the diced butternut squash on a foil-lined sheet pan and drizzle with olive oil. Season with kosher salt and fresh ground black pepper. Roast for about 20 minutes or until the squash is fork-tender.
2. Step 2: While the squash roasts, whisk together the balsamic vinegar, dijon mustard, maple syrup, and a pinch of salt and pepper in a small bowl or jar to make the vinaigrette.
3. Step 3: On a large serving platter or in a bowl, spread the mixed greens evenly. Arrange the roasted butternut squash, diced apple, chopped bacon, quartered hard boiled eggs, dried cranberries, crumbled goat cheese, and pepitas on top in sections or as preferred.
4. Step 4: Serve the salad with the vinaigrette on the side, allowing everyone to dress their salad to taste.

Tips & Variations

• For a vegetarian version, omit the bacon and add roasted chickpeas for extra protein and crunch.
• Swap the goat cheese for feta or blue cheese depending on your preference.
• Use fresh pumpkin seeds toasted lightly in a dry pan for an added nutty flavor.
• Add a handful of cooked quinoa or farro to make the salad more filling.

Storage

Store leftover salad components separately if possible to maintain freshness. The greens can be kept in an airtight container for up to 2 days in the refrigerator. Roasted squash and dressing can be stored in sealed containers for 3 to 4 days. Reheat the squash gently or serve it cold. Toss the salad just before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash is preferred for its sweetness and texture, but delicata or kabocha squash can also work well when roasted.

Is it okay to mix all ingredients together before serving?

While you can mix everything, arranging ingredients separately on the greens preserves the visual appeal and allows guests to see all the components clearly.

Fall Cobb Salad Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

A vibrant and hearty Fall Cobb Salad featuring roasted butternut squash, crisp apples, savory bacon, and creamy goat cheese, all brought together with a tangy maple balsamic vinaigrette. Perfect for a light lunch or a festive autumn side dish.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 5 ounces mixed greens or lettuce of choice
• 6 slices cooked bacon, chopped
• 3 hard boiled eggs, quartered
• 1 1/2 cups diced roasted butternut squash
• 1 apple, cored and diced
• 2 ounces crumbled goat cheese
• 3 tablespoons pepitas (pumpkin seeds)
• 1/3 cup dried cranberries

Vinaigrette

• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the diced butternut squash on a foil-lined baking sheet, drizzle with olive oil, and season with kosher salt and freshly ground black pepper. Roast for about 20 minutes or until the squash is fork-tender and slightly caramelized. Remove from the oven and allow to cool slightly.
2. Prepare the Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, and a pinch of kosher salt and black pepper until well emulsified.
3. Assemble the Salad: On a large serving platter or in a salad bowl, lay down the mixed greens. Arrange the roasted butternut squash, diced apple, chopped cooked bacon, quartered hard boiled eggs, dried cranberries, crumbled goat cheese, and pepitas evenly over the greens.
4. Serve: Serve the maple balsamic vinaigrette on the side, allowing each person to dress their salad to taste. Enjoy immediately for the freshest flavors.

Notes

• Roasting the butternut squash enhances its natural sweetness and adds a tender texture to the salad.
• Use fresh, crisp apples such as Honeycrisp or Fuji for the best flavor contrast.
• Hard boil eggs ahead of time to simplify assembling the salad.
• For a vegetarian option, omit the bacon or substitute with smoked tempeh.
• The vinaigrette can be made up to two days in advance and stored in the refrigerator.
• To keep salad greens crisp, add the vinaigrette just before serving.

Keywords: Fall salad, Cobb salad, roasted butternut squash, autumn recipe, maple balsamic vinaigrette, healthy salad, seasonal salad