Description
Fall Cobb Salad is a vibrant celebration of autumn flavors, featuring crisp mixed greens topped with roasted butternut squash, crunchy pecans, crispy bacon, and creamy blue cheese. Drizzled with a tangy maple vinaigrette, this salad is not only visually stunning but also incredibly satisfying. Perfect for gatherings or a cozy meal at home, it embodies the essence of fall in every bite.
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 cup butternut squash, diced
- 4 slices bacon
- 1/2 cup pecans, toasted
- 1/2 cup blue cheese crumbles
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 3 tbsp olive oil (for roasting)
- 2 tbsp maple syrup (for vinaigrette)
- 2 tbsp apple cider vinegar (for vinaigrette)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and golden brown.
- While squash roasts, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
- In a large bowl, layer mixed greens as the base. Top with roasted butternut squash, crumbled bacon, cherry tomatoes, red onion, toasted pecans, and blue cheese.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper for the vinaigrette. Drizzle over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg