Go Back
–+ servings

Fall Cobb Salad

A hearty salad packed with roasted butternut squash, crisp apples, and a delightful maple balsamic vinaigrette, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 5 ounces mixed greens or lettuce of choice
  • 6 slices cooked bacon chopped
  • 3 hard boiled eggs quartered
  • 1.5 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 to taste
  • fresh ground black pepper to taste

Method
 

  1. Preheat your oven to 400° F. Spread diced butternut squash on a foil-lined sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until fork-tender.
  2. In a small bowl or jar, whisk together balsamic vinegar, dijon mustard, maple syrup, and olive oil. Adjust to taste and set aside.
  3. While the squash is roasting, prep the other ingredients: quarter the hard-boiled eggs, chop the bacon, and dice the apple.
  4. Start with a base of mixed greens or lettuce in a large serving bowl or platter.
  5. Layer the roasted butternut squash, diced apple, chopped bacon, quartered eggs, crumbled goat cheese, dried cranberries, and pepitas over the greens.
  6. Drizzle the vinaigrette over the salad or serve on the side for individual dressing.
  7. Serve the salad and enjoy the blend of flavors.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 34gProtein: 16gFat: 18gFiber: 6g

Tried this recipe?

Let us know how it was!