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Easy Harvest Cobb Salad Recipes

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
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.