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Fall Cobb Salad

September 21, 2020 by Danae Leave a Comment

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This Fall Cobb Salad is a twist on the classic main dish salad. Butternut squash, apples, pepitas, dried cranberries and a maple balsamic vinaigrette give this hearty salad plenty of fall flavor!

Overhead photo of fall cobb salad on a round wooden platter. Bowl of maple balsamic vinaigrette behind the salad.Fall starts tomorrow and I wanted you to be ready, so I’m sharing this wonderful Fall Cobb Salad today. It’s reminiscent of a traditional Cobb salad, but with a couple of my favorite autumn produce staples.

What is a Cobb Salad?

A Cobb salad is a classic American main dish salad. Typically it’s made with a mix of chopped salad greens, chicken, bacon, hard boiled eggs, tomatoes, blue cheese, avocado and a red wine vinaigrette.

Overhead photo of fall cobb salad on a round wooden platter. Salad is topped with dried cranberries, pepitas, butternut squash, bacon, hard boiled eggs, apples and crumbled goat cheese. Bowl of maple balsamic vinaigrette behind the salad.

Ingredients Needed to Make Fall Cobb Salad

  • Mixed greens
  • Butternut squash
  • Apple
  • Hard boiled eggs
  • Bacon
  • Dried Cranberries
  • Pepitas (pumpkin seeds)
  • Goat Cheese
  • Balsamic Vinegar
  • Dijon Mustard
  • Maple Syrup
  • Olive Oil

Fall Cobb Salad ingredients photo. White bowls filled with butternut squash, goat cheese, cranberries, pepitas, bacon. Hard boiled eggs, apple, box of mixed greens and a jar of vinaigrette next to the bowls.

How to Make a Fall Cobb Salad

Making this salad requires some prep work, but aside from that it’s just as easy as preparing any other salad. I recommend roasting the butternut squash the day before you plan to eat the salad to save time.

On a large platter or bowl add all of the mixed greens. I usually buy one of the shell containers for convenience. Dice an apple, I recommend using Honeycrisp or another sweet and crunchy variety. Chop the cooked bacon and cut three hard boiled eggs into wedges.

Over head photo of fall cobb salad on a round wooden platter with two serving forks on the platter. Bowl of maple balsamic vinaigrette behind the salad.Arrange all of the ingredients on top of the mixed greens. You can be as creative or not creative as you’d like with this part. In a small jar or bowl, combine the balsamic vinegar, dijon, maple syrup, olive oil, salt and pepper. Whisk it together and serve it alongside the salad. I prefer to serve it on the side so that if there’s leftovers they don’t get soggy from the vinaigrette.

Close up overhead photo of fall cobb salad on a round wooden platter. Salad is topped with dried cranberries, pepitas, butternut squash, bacon, hard boiled eggs, apples and crumbled goat cheese.

Ingredient Substitutions

Butternut Squash – If you don’t like butternut squash replace with sweet potatoes or another variety of winter squash that you do like.

Pepitas – If you can’t find pepitas, replace them with toasted pecans, walnuts, slivered almonds or pistachios.

Goat Cheese – Goat cheese may be replaced with crumbled feta, blue cheese or even a sharp cheddar would be good.

Bacon – Bacon can be omitted for a vegetarian salad or replaced with rotisserie or grilled chicken.

Dried Cranberries – Dried cherries would be an excellent substitution.

Overhead photo of fall cobb salad on a round wooden platter. Salad is topped with dried cranberries, pepitas, butternut squash, bacon, hard boiled eggs, apples and crumbled goat cheese.

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Overhead photo of fall cobb salad on a round wooden platter. Bowl of maple balsamic vinaigrette behind the salad.

Fall Cobb Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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 tablespoon pepitas (pumpkin seeds)
  • 1/3 cup dried cranberries

Maple Balsamic 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

Instructions

  1. Place the diced butternut squash on a foil lined sheet pan and drizzle with olive oil, salt and pepper. Roast the squash at 400° F. for about 20 minutes or until fork tender.
  2. In a small bowl or jar whisk together the ingredients for the vinaigrette.
  3. On a large serving platter or bowl, add in the mixed greens. Arrange the roasted butternut squash, apple, bacon, hard boiled eggs, dried cranberries, goat cheese and pepitas on top of the greens. Serve the vinaigrette on the side with the salad.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 163mgSodium: 539mgCarbohydrates: 34gFiber: 6gSugar: 21gProtein: 16g
© Danae Halliday
Category: Salad

Fall Cobb Salad Pinterest collage.

More Fall Salads

Harvest Quinoa Salad in white square serving dish with 2 small white bowls filled with the salad behind it.Harvest Quinoa Salad

overhead photo of Sweet Potato, Wild Rice and Arugula Salad on a white platter with a small grey bowl filled with maple balsamic vinaigrette.Sweet Potato, Wild Rice and Arugula Salad

Spoon drizzling cider vinaigrette on top of a bowl of Roasted Butternut Squash Salad.Roasted Butternut Squash Salad with Cider Vinaigrette

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Filed Under: Salad Tagged With: Apple, Butternut Squash, cobb salad, Dinner, fall, Gluten Free, Salad

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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