Fall Cobb Salad
This Fall Harvest Salad is an easy to share, fresh and flavorful fall spin on the classic Cobb salad. Layered with color, texture, and autumn flavor, it's great for a quick and easy lunch or as a crowd-pleasing party dish.
Servings 4 servings
Ingredients
- 5 oz mixed greens
- 6 slices cooked bacon chopped
- 3 hard-boiled eggs quartered
- 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 and
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.
- Serve the vinaigrette on the side.
Notes
Storage:
- This salad is best assembled and served fresh, but if you have leftovers, store roasted squash, bacon, and eggs separately in airtight containers in the refrigerator up to 3 days. Store the vinaigrette separately up to 1 week, then assemble with fresh greens and preferred ingredients just before serving.
- Prep some of the salad components in advance to save time on serving day. Make the vinaigrette, and wash and prep all the veggies the day before and store in an airtight containers in the fridge until it's time to assemble. We do recommend waiting to prep the apples and hard-boiled eggs until close to serving time so they stay fresh.