Fall Cobb Salad
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.
Servings 4
Calories 420kcal
Cost $14
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
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.
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.