Fall Cobb Salad
A hearty and flavorful fall twist on the classic Cobb salad, featuring roasted butternut squash, crisp apples, crunchy pepitas, and a delicious maple balsamic vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Salad Components
- 5 ounces mixed greens
- 6 slices cooked bacon chopped
- 3 large hard-boiled eggs quartered
- 1.5 cups diced roasted butternut squash
- 1 apple cored and diced
- 2 ounces crumbled goat cheese
- 3 tablespoons pepitas (pumpkin seeds)
- 0.33 cup dried cranberries
Maple Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Kosher salt to taste
- fresh ground black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place the diced butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, or until fork-tender.
- While the squash is roasting, prepare the vinaigrette. In a small bowl or jar, whisk together the balsamic vinegar, dijon mustard, maple syrup, and olive oil. Season with salt and pepper to taste.
- Assemble the salad. On a large serving platter or in a bowl, place the mixed greens. 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. Serve the vinaigrette on the side.
Notes
This salad is perfect for a hearty lunch or a light dinner. You can customize it with your favorite fall vegetables or proteins.