Fall Cobb Salad
Savor the flavors of autumn with this vibrant Fall Cobb Salad. A delightful mix of fresh greens, roasted butternut squash, crispy bacon, and tangy apples creates a colorful dish that is as pleasing to the eyes as it is to the palate. Perfect for gatherings or a cozy night in, this salad is quick to prepare and makes an impressive addition to any fall feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup roasted butternut squash (diced)
- 1 medium avocado (sliced)
- 4 slices crispy bacon (cooked and crumbled)
- 2 hard-boiled eggs (chopped)
- 1/2 cup sharp cheddar cheese (shredded)
- 1 medium Granny Smith apple (sliced)
- 1/4 cup maple vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook bacon in a pan over medium heat until crispy; transfer to paper towels to drain.
- In a large bowl or platter, layer mixed greens as the base. Top with roasted squash, chopped hard-boiled eggs, crumbled bacon, sliced apples, shredded cheese, and avocado.
- Drizzle with maple vinaigrette just before serving. Toss gently if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 175mg
Keywords: Customize your salad by adding seasonal ingredients like roasted Brussels sprouts or nuts for added crunch. For a lighter version, substitute turkey bacon and use feta cheese instead of cheddar.