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Fall Cobb Salad Recipe

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★★★★★

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.

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

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

Find it online: https://cookcrisis.com/fall-cobb-salad-recipe/