Fall has officially arrived with this delicious Fall Cobb Salad Board, drizzled with a Maple Balsamic Vinaigrette for a perfect autumn touch!
Author:Leanna
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
Preheat oven to 400°F.
Roast diced butternut squash on a foil-lined sheet pan with olive oil, salt, and pepper for about 20 minutes.
Whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper in a small bowl or jar.
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.