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How to Prep an Amazing Fall Cobb Salad Board!

Salad ingredients on a wooden serving board

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Fall has officially arrived with this delicious Fall Cobb Salad Board, drizzled with a Maple Balsamic Vinaigrette for a perfect autumn touch!

Ingredients

Scale

  • 5 oz mixed greens
  • 3 hard-boiled eggs, quartered
  • 6 slices cooked bacon, chopped
  • 1.5 cups diced roasted butternut squash
  • 1 apple, cored and diced
  • 2 oz crumbled goat cheese
  • 3 tbsp pepitas (pumpkin seeds)
  • 1/3 cup dried cranberries

Maple Balsamic Vinaigrette:

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

Instructions

    1. Preheat oven to 400°F.
    2. Roast diced butternut squash on a foil-lined sheet pan with olive oil, salt, and pepper for about 20 minutes.
    3. Whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper in a small bowl or jar.
    4. Arrange mixed greens on a large platter or in a bowl. Top with bacon, hard-boiled eggs, butternut squash, apple, goat cheese, pepitas, and dried cranberries.
    5. Serve the vinaigrette on the side.