Print

Fall Cobb Salad

Print Recipe

A vibrant, hearty salad featuring roasted butternut squash, crisp apples, and creamy avocado, perfect for cozy fall gatherings.

Ingredients

Scale
  • 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
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20–25 minutes.
  2. Fill a pot with water and bring it to a boil. Add eggs and cook for 10–12 minutes, then cool in ice water before peeling and quartering.
  3. In a skillet, cook bacon until crisp, then drain and crumble.
  4. Slice apples into wedges and toss with lemon juice to prevent browning. Slice avocado just before serving.
  5. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
  6. In a large salad bowl, layer mixed greens and then add roasted squash, apples, eggs, bacon, avocado, and feta. Drizzle dressing and toss if serving immediately.

Notes

Serve with whole-grain bread or as a colorful side for gatherings. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/fall-cobb-salad/

Pinterest
Pinterest
fb-share-icon
Tiktok