Fall Cobb Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/fall-cobb-salad-recipe/
