Fall Cobb Salad Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://trendytasterecipes.com/fall-cobb-salad-recipe/
