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–+ servings
Harvest Cobb Salad

Harvest Cobb Salad: The Best Fall Feast in a Bowl

Savor the vibrant flavors of autumn with this Harvest Cobb Salad, featuring roasted butternut squash and creamy avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 1 box Mixed Greens Can substitute with spinach or arugula.
For the Main Salad
  • 2 cups Butternut Squash Roasted; sweet potatoes or pumpkin can be substituted.
  • 1 medium Avocado Ensure it's ripe.
  • 2 large Hard-Boiled Eggs Can substitute with cubed tofu.
  • 4 slices Crispy Bacon Roasted chickpeas can be used for a vegetarian option.
  • 1/2 cup Dried Cranberries Raisins or pomegranate seeds can work as substitutes.
  • 1/4 cup Blue Cheese Vegan cheese can be a dairy-free alternative.
  • 1/2 cup Toasted Pecans Walnuts or almonds can be used instead.
For the Dressing
  • 1/4 cup Maple Dijon Vinaigrette Store-bought or homemade options are both suitable.

Equipment

  • Oven
  • saucepan
  • skillet
  • Baking sheet
  • Mixing Bowl
  • Salad bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
  3. Boil eggs in cold water for 9-12 minutes, then cool in an ice bath before peeling and slicing.
  4. Cook the bacon in a skillet until crispy, about 5-7 minutes, then crumble.
  5. On a large plate, spread a layer of mixed greens as the base.
  6. Layer the roasted butternut squash, avocado, eggs, bacon, cranberries, and blue cheese over the greens.
  7. Drizzle with Maple Dijon Vinaigrette before serving.
  8. Garnish with fresh herbs or additional cheese before serving if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For optimal freshness, keep salad ingredients separate and assemble just before serving. Store leftovers in airtight containers for up to 3 days.

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