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Harvest Cobb Salad

Harvest Cobb Salad


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  • Author: Lina
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

The Harvest Cobb Salad is a vibrant, nutrient-packed autumn dish featuring fresh fall produce like roasted butternut squash, avocado, hard-boiled eggs, crispy bacon, dried cranberries, blue cheese crumbles, and toasted pecans. This colorful and satisfying salad balances protein, greens, and healthy fats, offering a delicious and wholesome meal perfect for cozy fall days. Easy to prepare and customizable for various dietary preferences, it celebrates the best flavors of the season.


Ingredients

Salad Ingredients

  • Mixed Greens – 4 cups fresh, crunchy lettuce
  • Roasted Butternut Squash – 2 cups peeled, cubed
  • Avocado – 1 ripe, sliced
  • Hard-Boiled Eggs – 4 large, peeled and sliced into halves or quarters
  • Crispy Bacon – 6 strips, cooked and crumbled
  • Dried Cranberries – 1/3 cup
  • Blue Cheese Crumbles – 1/4 cup
  • Toasted Pecans – 1/3 cup

For the Vinaigrette

  • Maple Dijon Vinaigrette – 1/4 cup (a balance of maple syrup and Dijon mustard, whisked with olive oil, salt, and pepper)

Instructions

  1. Roast the Butternut Squash: Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
  2. Prepare the Hard-Boiled Eggs: Place eggs in boiling water and cook for 9-12 minutes. Transfer to ice water to cool, then peel and slice into halves or quarters.
  3. Cook the Bacon: Fry bacon strips in a pan over medium heat until crispy. Drain on paper towels and crumble once cooled for texture.
  4. Assemble the Salad Base: Spread the mixed greens evenly across a large salad bowl or plate to create a fresh, vibrant base.
  5. Add Ingredients in Rows or Sections: Arrange the roasted squash, avocado slices, eggs, bacon, dried cranberries, blue cheese crumbles, and toasted pecans in rows or clusters on top of the greens for an inviting presentation.
  6. Drizzle Vinaigrette: Evenly drizzle the maple Dijon vinaigrette over the salad or serve it on the side for guests to add as desired.

Notes

  • Prep Ahead: Roast the butternut squash and cook bacon in advance to speed up assembly.
  • Use Fresh Greens: Opt for crisp lettuces or kale for maximum freshness and crunch.
  • Don’t Overdress: Apply vinaigrette lightly to avoid soggy ingredients.
  • Toast Nuts: Toast pecans before adding for deeper flavor and crunch.
  • Slice Evenly: Cut avocado and eggs uniformly for a polished presentation.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 salad serving
  • Calories: 420 kcal
  • Sugar: 8 g
  • Sodium: 530 mg
  • Fat: 30 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Protein: 15 g
  • Cholesterol: 210 mg