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
- 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.
- 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.
- Cook the Bacon: Fry bacon strips in a pan over medium heat until crispy. Drain on paper towels and crumble once cooled for texture.
- Assemble the Salad Base: Spread the mixed greens evenly across a large salad bowl or plate to create a fresh, vibrant base.
- 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.
- 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