This Fall Cobb Salad is a colorful mix of seasonal produce, tender protein, and a little crunch in every bite. It is the kind of recipe that feels special enough for entertaining yet is easy enough for a quick weekday lunch. With vibrant greens, roasted squash, juicy apples, creamy avocado, and tangy cheese, this salad is a true autumn celebration on a plate.
I first put this salad together on a chilly Saturday when I wanted something fresh but still hearty enough to keep me full. My fridge had leftover roasted butternut squash, some apples from a local orchard trip, and crispy bacon from breakfast. I tossed them all together with greens, boiled eggs, and a simple vinaigrette. The result was so good I ended up making it twice that week. It is one of those recipes that proves salads can be anything but boring.
Why You’ll Love This
1. Packed with Fall Flavors
From sweet roasted squash to tart apples and savory bacon, this salad layers together the best flavors of autumn. Every forkful is a perfect mix of sweet, salty, tangy, and earthy. The seasonal produce makes it taste fresh while still feeling comforting on a cool day.
2. A Complete Meal in One Bowl
This is not just a side salad. Between the roasted vegetables, protein from eggs and bacon, and healthy fats from avocado, it is filling enough to be lunch or dinner all on its own. You can also add grilled chicken or turkey if you want to boost the protein even more.
3. Easy to Customize
One of the best parts about a Cobb-style salad is that you can adjust it based on what you have. Swap the apples for pears, use sweet potatoes instead of squash, or try a different cheese like blue cheese or goat cheese. This makes it a great recipe to fit any taste or dietary need.
4. Perfect for Meal Prep
This salad is great to prep ahead. Roast your vegetables and cook the bacon and eggs in advance, then store them separately in the fridge. When you are ready to eat, simply assemble and toss with dressing. It’s a busy weeknight dream.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Cuisine Type(s): American, Seasonal, Salad
Servings: 4
Estimated Cost: $14
Equipment Needed:
- Baking sheet
- Parchment paper (optional but helps with cleanup)
- Sharp knife
- Cutting board
- Large salad bowl
- Small jar or whisk for dressing
- Tongs for tossing
Ingredients
- 6 cups mixed salad greens (like romaine, spinach, or arugula)
- 2 cups butternut squash, peeled and cubed (about ½ medium squash)
- 2 medium apples, thinly sliced (Honeycrisp or Fuji work well)
- 4 large eggs, hard-boiled and quartered
- 6 slices cooked bacon, crumbled
- 1 ripe avocado, sliced
- ½ cup crumbled feta cheese (or blue cheese for a bolder flavor)
- 2 tablespoons olive oil (for roasting squash)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- Salt and pepper to taste
Ingredient Notes: You can swap butternut squash for roasted sweet potato. Pears make a great substitute for apples. If storing for meal prep, keep the avocado and dressing separate until serving.
Step-by-Step Instructions
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Step 2: Prepare the Eggs and Bacon
While the squash is roasting, boil your eggs until hard-cooked, about 10–12 minutes. Let them cool before peeling and cutting into quarters. Cook the bacon in a skillet until crispy, then drain on paper towels and crumble into bite-sized pieces.
Step 3: Slice the Apples and Avocado
Right before serving, slice the apples into thin wedges. If you want to prevent browning, toss them in a teaspoon of lemon juice. Slice the avocado last so it stays fresh and green.
Step 4: Make the Dressing
In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Taste and adjust seasoning as needed.
Step 5: Assemble the Salad
In a large salad bowl, lay down the greens as your base. Arrange the roasted squash, apples, eggs, bacon, avocado, and feta in rows or clusters on top. This makes it look beautiful and restaurant-worthy.
Step 6: Toss and Serve
If serving immediately, drizzle the dressing over the salad and gently toss everything together. If meal prepping, keep the dressing on the side until ready to eat. Enjoy right away for the best flavor and texture.
Nutrition Facts (per serving, approx.)
- Calories: 420
- Protein: 14g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 28g
- Sodium: 550mg
- Vitamin A: 180% DV
- Vitamin C: 25% DV
- Calcium: 10% DV
- Iron: 15% DV
Tips for Success
1. Roast the Squash Until Golden
The key to great flavor is caramelization. Let the edges of your squash get slightly browned for extra sweetness and texture.
2. Use Fresh, Crisp Apples
Choose firm apples so they hold up in the salad without turning mushy. Honeycrisp, Fuji, or Pink Lady are all great choices.
3. Keep Ingredients Separate for Meal Prep
If storing for later, keep each component in its own container. This prevents sogginess and makes it easy to assemble quickly.
4. Dress Lightly
The dressing is flavorful, so start with a little and add more only if needed. This keeps the salad fresh and not weighed down.
Common Questions
Can I make this salad vegetarian?
Yes, simply skip the bacon or replace it with crispy roasted chickpeas for a plant-based crunch.
What other protein can I add?
Grilled chicken, turkey breast, or even shredded rotisserie chicken works beautifully in this salad.
How long will leftovers last?
If stored properly with the dressing separate, the components can last up to 3 days in the fridge. Avocado is best added right before serving.
Can I use a store-bought dressing?
Absolutely. A light vinaigrette, honey mustard, or even balsamic dressing pairs well with the fall flavors here.
Variations and Substitutions
- Swap butternut squash for roasted sweet potatoes or carrots.
- Use goat cheese instead of feta for a creamier texture.
- Add dried cranberries or pomegranate seeds for extra sweetness.
- Replace apples with fresh pears for a softer fruit bite.
Serving and Pairing Suggestions
This Fall Cobb Salad makes a complete meal on its own, but you can pair it with a warm bowl of soup like creamy tomato basil or butternut squash soup. For drinks, try a sparkling apple cider or a glass of light white wine such as Sauvignon Blanc. If serving for guests, a crusty loaf of artisan bread on the side is always a hit.
Storage and Reheating Tips
Store each ingredient in separate airtight containers in the fridge. The roasted squash can be gently reheated in the oven or microwave. Avoid storing the dressed salad for more than a day, as it can get soggy. Always slice avocado fresh for the best taste.
Fall Cobb Salad
Ingredients
- 6 cups mixed salad greens like romaine, spinach, or arugula
- 2 cups butternut squash peeled and cubed (about ½ medium squash)
- 2 medium apples thinly sliced (Honeycrisp or Fuji work well)
- 4 large eggs hard-boiled and quartered
- 6 slices cooked bacon crumbled
- 1 ripe avocado sliced
- ½ cup crumbled feta cheese or blue cheese for a bolder flavor
- 2 tablespoons olive oil for roasting squash
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- While the squash is roasting, boil your eggs until hard-cooked, about 10–12 minutes. Let them cool before peeling and cutting into quarters. Cook the bacon in a skillet until crispy, then drain on paper towels and crumble into bite-sized pieces.
- Right before serving, slice the apples into thin wedges. If you want to prevent browning, toss them in a teaspoon of lemon juice. Slice the avocado last so it stays fresh and green.
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Taste and adjust seasoning as needed.
- In a large salad bowl, lay down the greens as your base. Arrange the roasted squash, apples, eggs, bacon, avocado, and feta in rows or clusters on top. This makes it look beautiful and restaurant-worthy.
- If serving immediately, drizzle the dressing over the salad and gently toss everything together. If meal prepping, keep the dressing on the side until ready to eat. Enjoy right away for the best flavor and texture.
Notes
The key to great flavor is caramelization. Let the edges of your squash get slightly browned for extra sweetness and texture. 2. Use Fresh, Crisp Apples
Choose firm apples so they hold up in the salad without turning mushy. Honeycrisp, Fuji, or Pink Lady are all great choices. 3. Keep Ingredients Separate for Meal Prep
If storing for later, keep each component in its own container. This prevents sogginess and makes it easy to assemble quickly.
Salads like this remind me that healthy eating can still be indulgent and full of flavor. The colors are beautiful, the flavors are balanced, and every bite tastes like autumn. I hope you enjoy making this Fall Cobb Salad as much as I loved creating it. Whether you serve it for a cozy dinner at home or as a show-stopping side for friends, it is sure to become a seasonal favorite in your kitchen.
