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–+ servings

Fall Cobb Salad

A hearty and colorful salad featuring seasonal ingredients like roasted squash, crispy bacon, and fresh greens, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 6 cups mixed salad greens
  • 1 cup butternut squash cubed and roasted
  • 1 cup cherry tomatoes halved
For the Protein
  • 4 slices bacon cooked and crumbled
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard

Method
 

Prepare the Ingredients
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
  3. Roast the squash for 20-25 minutes until tender and lightly caramelized.
Cook the Bacon
  1. In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels.
  2. Once cooled, crumble the bacon into pieces.
Make the Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  2. Taste and adjust seasoning as necessary.
Assemble the Salad
  1. In a large salad bowl, combine mixed greens, roasted butternut squash, cherry tomatoes, and avocado slices.
  2. Add crumbled bacon and sliced hard-boiled eggs on top.
  3. Drizzle the dressing over the salad and toss gently to combine.
Serve
  1. Serve immediately, garnished with additional salt and pepper if desired.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 18gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 6gSugar: 5g

Notes

Feel free to customize the salad with other seasonal ingredients like nuts or dried fruits for added texture and flavor.

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