Fall Cobb Salad Recipe

Introduction

This Fall Cobb Salad is a fresh and vibrant dish that combines seasonal ingredients like roasted butternut squash and crisp apples with savory bacon and creamy goat cheese. It’s perfect for a light lunch or a colorful side that celebrates autumn flavors.

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 fresh ground black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Place the diced butternut squash on a foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes, or until the squash is fork tender.
2. Step 2: While the squash is roasting, whisk together the 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, crumbled goat cheese, and pepitas on top of the greens.
4. Step 4: Serve the salad with the vinaigrette on the side, allowing guests to dress their salad just before eating.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted walnuts or chickpeas for extra protein and crunch.
• Try swapping goat cheese for feta or blue cheese for a different flavor profile.
• If butternut squash is unavailable, roasted sweet potatoes work well as a substitute.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette chilled and add it just before serving to keep the greens crisp. Roasted squash can be reheated gently in the oven or microwave.

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 ahead. Keep the ingredients separate and assemble the salad just before serving to maintain freshness.

What can I use instead of pepitas if I don’t have them?

Sunflower seeds, chopped walnuts, or sliced almonds are great alternatives that add a similar crunch and nutty flavor.

Fall Cobb Salad Recipe

Print Recipe

★★★★★

4.7 from 779 reviews

This vibrant Fall Cobb Salad combines roasted butternut squash, crisp apples, savory bacon, hard boiled eggs, and tangy goat cheese atop a bed of mixed greens. Finished with a homemade balsamic maple vinaigrette and crunchy pepitas, this salad offers a delightful balance of flavors and textures perfect for a seasonal lunch or light dinner.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

For Roasting Squash

• Olive oil for drizzling
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F. Place the diced butternut squash on a foil-lined sheet pan and drizzle with olive oil, then season with kosher salt and fresh 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, whisk together the balsamic vinegar, dijon mustard, maple syrup, olive oil, and a pinch of salt and pepper in a small bowl or jar until emulsified.
3. Assemble the Salad: On a large serving platter or salad bowl, spread out the mixed greens evenly. Arrange the roasted butternut squash, diced apple, chopped bacon, quartered hard boiled eggs, dried cranberries, crumbled goat cheese, and pepitas on top of the greens in an appealing manner.
4. Serve: Serve the vinaigrette on the side so guests can dress their salad to taste. Enjoy this fresh, seasonal salad immediately.

Notes

• Make sure the butternut squash is cut into uniform dice to ensure even roasting.
• Hard boil eggs in advance for convenience and peel completely before quartering.
• The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
• For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
• Swap pepitas for toasted walnuts or pecans for a different crunch flavor.
• Use fresh seasonal apples such as Honeycrisp or Fuji for best texture and sweetness.

Keywords: Fall Salad, Cobb Salad, Butternut Squash Salad, Autumn Salad, Healthy Salad, Roasted Vegetables Salad