Easy Harvest Cobb Salad Recipes

This is my fall-in-a-bowl Cobb situation—the one where crisp apples and maple Dijon get cozy with smoky bacon, roasted sweet potatoes, and those tidy little rows that make us feel like we’ve got our lives together for five minutes. It’s hearty like a meal, bright like a salad, and ridiculously customizable. If you love a classic Cobb but want it to taste like sweater weather, this is the one.

My husband calls this “that crunchy dinner” and honestly, he’s not wrong. It started as a Tuesday clean-out-the-fridge moment and now it’s a full-on ritual. I roast the sweet potatoes while the kid steals apple slices, the dog waits for a bacon miracle, and I try to line everything up all neat like a Pinterest person before giving up and just making it pretty-ish. Every time, we lick the bowls. It’s a win that feels like you planned a dinner party but actually just shook a jar of dressing and roasted a potato.

How to Make It

Okay, so first we’re roasting a sweet potato because warm bits on a cold salad are elite. Dice it, toss with olive oil, salt, pepper, maybe a pinch of smoked paprika if you’re feeling spicy, and into a hot oven it goes. While that’s happening, crisp some bacon in a skillet (or the oven—zero splatter, 10/10 recommend), then let it hang out on paper towels so it stays shattery.

Hard-boil a couple eggs. I do the lazy method: bring to a boil, lid on, turn off heat, 10–12 minutes, then into cold water. Peel if you’re patient. If not, tap-tap-roll and hope for the best.

Dressing time: apple cider vinegar, Dijon, maple syrup, olive oil, a tiny spoon of mayo if you like it creamy, salt, pepper. Shake it in a jar until it looks glossy and you’re proud. Taste. If it makes your face pucker, a bit more maple; if it’s too sweet, splash more vinegar.

Chop your greens—romaine for crunch, a handful of shredded kale if you want to feel like a person who remembers their vitamins. Add an apple: honeycrisp is ideal, but literally anything crisp works. Squeeze a little lemon on the slices so they don’t turn sad.

Now we play Cobb Tetris: greens down, then line up roasted sweet potatoes, chopped bacon, diced chicken (rotisserie is the hero), sliced eggs, apple, avocado, blue cheese or goat cheese, and a handful of toasted pecans or pepitas. Drizzle dressing. Maybe toss, maybe don’t—up to your vibe. Eat immediately so the bacon stays crunchy and the avocado doesn’t throw a tantrum.

✔Ingredient Notes

– Romaine (and/or kale): Romaine brings the crunch. Kale brings the “I did something good today” energy. If using kale, massage with a little oil and salt so it chills out.
– Sweet potato: One big one, peeled and diced small so it roasts fast. Crowded pan = steamed potato sadness. Give it space.
– Bacon: Thick-cut gets you those meaty shards. Oven-bake at 400°F on a rack for mess-free crispiness.
– Chicken: Rotisserie saves the day. Or leftover grilled. Or skip for vegetarian and double the beans/eggs/nuts.
– Eggs: Jammy or firm—both work. I lean 10–11 minutes for set whites, custardy yolk.
– Apple: Honeycrisp, Pink Lady, or Gala. Tart + sweet is the move. Toss with lemon juice to keep it cute.
– Avocado: Adds buttery calm to all the crunch. If it’s rock-hard, cube it small and dress it—it softens a bit, I swear.
– Blue cheese or goat cheese: Blue is bold; goat is creamy. Feta also plays nicely if that’s what you’ve got.
– Pecans/pepitas: Toast them. Takes 4 minutes, changes everything. Watch them like a hawk—they burn out of nowhere.
– Maple-Dijon dressing: Olive oil + apple cider vinegar + Dijon + maple + salt + pepper. A spoon of mayo or Greek yogurt makes it clingy in the best way.

✔Recipe Steps

1. Preheat oven to 425°F; toss diced sweet potato with olive oil, salt, pepper, and roast 20–25 minutes until caramelized.
2. Cook bacon until crisp (oven or skillet), then drain on paper towels and chop.
3. Hard-boil eggs (10–12 minutes), cool in ice water, peel, and slice.
4. Shake dressing in a jar: 1/3 cup olive oil, 3 tbsp apple cider vinegar, 1 tbsp Dijon, 1–2 tbsp maple syrup, pinch salt and pepper.
5. Chop greens; slice apple and avocado; cube or shred cooked chicken; crumble cheese; toast nuts/seeds.
6. Layer greens in a wide bowl and arrange toppings in rows; drizzle dressing and serve immediately.

What to Serve It With

– Warm sourdough or cornbread with salted butter.
– A mug of tomato soup or butternut squash soup for total cozy energy.
– Sparkly apple cider or a crisp white wine (Sauv Blanc or Pinot Grigio).
– Roasted Brussels sprouts if you’re going all-in on fall.

✔Tips & Mistakes

– Don’t crowd the sweet potatoes. Use two pans if you have to.
– Salt your greens lightly before topping—restaurant trick, huge flavor bump.
– Taste the dressing with a leaf of lettuce, not a spoon. It’s different!
– If meal-prepping, keep wet stuff separate: dressing, avocado, cut apples.
– Bacon last. It stays crisp if it doesn’t sit under hot potatoes.

✔Storage Tips

Leftovers keep 2–3 days in the fridge if undressed. Store components separately: greens in a lidded container with a paper towel, roasted sweet potatoes and chicken in their own boxes, dressing in a jar. Avocado is drama—add fresh when serving. Apples stay happy with a splash of lemon. Cold straight from the fridge? Honestly delicious. Breakfast salad with a fried egg on top? No judgment, full support.

✔Variations and Substitutions

– Vegetarian: Skip bacon and chicken; add roasted chickpeas or white beans.
– Dairy-free: Use a dairy-free cheese or skip it; dressing is naturally dairy-free unless you add yogurt/mayo—use vegan mayo if needed.
– No maple syrup: Honey works; even a pinch of brown sugar in a pinch.
– No blue/goat cheese: Feta or sharp cheddar cubes are great.
– Greens swap: Arugula for peppery vibes; spinach if that’s what’s left.
– Nut-free: Use pepitas or sunflower seeds for the crunch.
– Protein switch: Turkey bacon, leftover steak, or crispy tofu all play nice.
– Extra veg: Roasted Brussels halves or delicata squash rings—ridiculously good.
– Grain it up: Toss in farro or quinoa to make it extra meal-prep friendly.
– Dressing twist: Add a spoonful of whole-grain mustard and a grated garlic clove for punch; swap ACV for balsamic if you want deeper sweetness.

Frequently Asked Questions

Easy Harvest Cobb Salad Recipes

A hearty fall twist on classic Cobb salad with roasted butternut squash, crisp bacon, juicy chicken, apples, avocado, blue cheese, and a bright apple cider Dijon vinaigrette—ready in under 45 minutes.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 cups mixed greens (spring mix or chopped romaine)
• ▢ 2 cups butternut squash, peeled and 0.75-inch cubes for roasting
• ▢ 1 tbsp olive oil for roasting squash
• ▢ 0.5 tsp kosher salt for roasting squash
• ▢ 0.5 tsp black pepper for roasting squash
• ▢ 4 slices thick-cut bacon
• ▢ 10 oz cooked chicken breast, diced
• ▢ 1 large Honeycrisp apple, thinly sliced
• ▢ 1 medium avocado, diced
• ▢ 2 large hard-boiled eggs, quartered
• ▢ 0.33 cups blue cheese, crumbled
• ▢ 0.25 cups dried cranberries
• ▢ 0.33 cups pecans, toasted and chopped
• ▢ 0.25 cups extra-virgin olive oil for dressing
• ▢ 3 tbsp apple cider vinegar for dressing
• ▢ 1 tbsp Dijon mustard for dressing
• ▢ 1 tbsp honey for dressing
• ▢ 1 clove garlic, finely minced for dressing
• ▢ 0.25 tsp kosher salt for dressing
• ▢ 0.25 tsp black pepper for dressing

Instructions

Preparation Steps

• Preheat oven to 425°F. Toss cubed butternut squash with 1.0 tbsp olive oil, 0.5 tsp kosher salt, and 0.5 tsp black pepper on a rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until tender and caramelized. Cool slightly.
• Cook bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and chop.
• Make the dressing: In a jar, combine 0.25 cups olive oil, 3.0 tbsp apple cider vinegar, 1.0 tbsp Dijon, 1.0 tbsp honey, 1.0 clove minced garlic, 0.25 tsp kosher salt, and 0.25 tsp black pepper. Seal and shake until emulsified.
• Build the base: Add mixed greens to a large platter or bowl.
• Arrange toppings in classic Cobb rows over the greens: roasted squash, chicken, bacon, apple slices, avocado, egg quarters, blue cheese, dried cranberries, pecans, and red onion.
• Drizzle with about half the dressing just before serving and toss gently, or serve dressing on the side.
• Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Notes

Time-saver: Roast the squash, cook bacon, and make the dressing up to 2 days ahead. Substitutions: use feta instead of blue cheese, or toasted walnuts instead of pecans. For a vegetarian version, skip the chicken and bacon and add roasted chickpeas.