Fall Cobb Salad Recipe

Introduction

This Fall Cobb Salad is a vibrant mix of seasonal flavors and textures, perfect for a refreshing yet hearty meal. With roasted butternut squash, crisp apples, and a tangy balsamic vinaigrette, it celebrates the best of autumn in every bite.

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
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Step 1: Place the diced butternut squash on a foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F for about 20 minutes, or until the squash is fork-tender.
2. Step 2: While the squash is roasting, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper in a small bowl or jar to make the vinaigrette.
3. Step 3: On a large serving platter or bowl, spread the mixed greens evenly. Arrange the roasted butternut squash, diced apple, chopped bacon, quartered hard-boiled eggs, dried cranberries, goat cheese, and pepitas over the greens.
4. Step 4: Serve the salad with the vinaigrette on the side for guests to dress their salad to taste.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted walnuts or pecans for extra crunch.
• Substitute goat cheese with feta or blue cheese for a different flavor profile.
• Try adding sliced avocado for creaminess and extra nutrients.
• Use leftover roasted squash or substitute with roasted sweet potatoes if butternut squash is unavailable.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette refrigerated and add it just before serving to keep the greens crisp. Reheat roasted squash gently in the oven or microwave before assembling the salad if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the butternut squash and prepare the vinaigrette a day before. Store greens and toppings separately and assemble just before serving to maintain freshness.

What can I use instead of pepitas?

If you don’t have pepitas, toasted sunflower seeds, chopped almonds, or pumpkin seeds make great substitutes and add a nice crunch to the salad.

Fall Cobb Salad Recipe

Print Recipe

★★★★★

5 from 71 reviews

A wholesome and vibrant Fall Cobb Salad featuring roasted butternut squash, crisp apples, savory bacon, and a tangy balsamic vinaigrette. Perfect for a seasonal lunch or light dinner, this salad combines sweet, savory, and nutty flavors balanced with fresh mixed greens and creamy goat cheese.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

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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 and fresh ground black pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (204°C). Place the diced butternut squash on a foil-lined sheet pan. Drizzle with olive oil, then season with kosher salt and freshly ground black pepper. Roast in the oven for about 20 minutes or until the squash is fork-tender and slightly caramelized.
2. Prepare the Vinaigrette: While the squash is roasting, combine the balsamic vinegar, dijon mustard, maple syrup, and olive oil in a small bowl or jar. Whisk or shake well until fully emulsified. Season with salt and pepper to taste.
3. Assemble the Salad: On a large serving platter or salad bowl, place 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 on top of the greens.
4. Serve: Serve the salad with the vinaigrette on the side, allowing each person to dress their salad to taste right before eating to keep the greens fresh and crisp.

Notes

• For a vegetarian version, omit bacon and substitute with toasted walnuts or extra pepitas for crunch.
• Hard boil eggs ahead of time for quicker salad assembly.
• Use honey as a substitute if you prefer over maple syrup in the vinaigrette.
• Ensure the butternut squash is diced uniformly to promote even roasting.
• This salad can be served chilled or at room temperature.

Keywords: Fall salad, Cobb salad, roasted butternut squash, fall vegetables, healthy salad, autumn recipe, pumpkin seeds, goat cheese salad