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–+ servings
Harvest Cobb Salad

Harvest Cobb Salad: Fall's Ultimate Hearty Delight!

Enjoy the vibrant flavors of fall with this hearty Harvest Cobb Salad, featuring roasted butternut squash and a flavorful maple mustard vinaigrette.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut Squash Feel free to use pre-cut squash for convenience.
  • 2 sprays Avocado Oil Spray Substitute with olive oil if preferred.
  • to taste Sea Salt
  • to taste Pepper
  • 4 large Eggs Hardboiled eggs are a must for a classic Cobb salad.
  • 8 slices Applewood Smoked Bacon Turkey bacon can be a lighter alternative.
  • 4 cups Green Leaf Lettuce Any preferred salad greens can substitute this.
  • 1/2 cup Unsweetened Cranberries Dried cherries can work as an alternative.
  • 1/2 cup Pecans Feel free to omit or replace them with walnuts.
  • 1 medium Avocado Optional but highly recommended.
  • 1/2 cup Goat Cheese Feta works as a substitute or omit for a dairy-free option.
  • 1 medium Honeycrisp Apple Can swap with any favorite sweet apple.
For the Vinaigrette
  • 2 tablespoons Dijon Mustard Offers depth and tang for the dressing.
  • 1/2 cup Olive Oil Avocado oil can be used as an alternative.
  • 2 tablespoons Maple Syrup Substitute with honey or agave for different flavor profiles.
  • 1-2 tablespoons Water Adjusts the consistency of the vinaigrette as needed.

Equipment

  • large baking sheet
  • pot
  • skillet
  • mixing bowl or food processor
  • Large salad bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (205°C) and prepare a large baking sheet with avocado oil spray.
  2. Cut butternut squash into bite-sized pieces, season with salt and pepper, and roast for 25–30 minutes.
  3. While roasting, place eggs in cold water, bring to a boil, cook for 12 minutes, and then cool in an ice bath.
  4. Cook bacon in a skillet over medium heat for 8–10 minutes until crispy, then crumble it into pieces.
  5. Combine Dijon mustard, olive oil, maple syrup, salt, and pepper in a bowl; blend and adjust with water for consistency.
  6. In a large salad bowl, layer green leaf lettuce, hardboiled eggs, roasted squash, bacon, goat cheese, avocado, apple, pecans, and cranberries.
  7. Drizzle the vinaigrette over the salad just before serving and toss gently if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 210mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Dress the salad just before serving to keep the greens crisp and fresh.

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