Fall Cobb Salad
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!
Servings: 4 servings
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
- 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.
- In a small bowl or jar whisk together the ingredients for the vinaigrette.
- 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
Calories: 345kcal | Carbohydrates: 34g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 163mg | Sodium: 539mg | Fiber: 6g | Sugar: 21g