Autumn Cobb Salad
User Reviews
5
-
Course
Main Course, Salad
-
Cuisine
American
Autumn Cobb Salad
Description
The Autumn Cobb Salad starts with roasted cubes of acorn and butternut squash, seasoned with olive oil, salt, and pepper, which become tender with caramelized edges. Candied walnuts add crunch and sweetness, while dried cherries provide tartness. The salad mix includes hearty greens such as romaine, radicchio, and arugula for varied textures and flavors.
Protein from chopped baked chicken breast, sliced hard-boiled eggs, and crispy bacon pieces balance the fresh and roasted vegetables. Creamy white cheddar cheese adds richness and depth. The dressing, made from spiced apple cider, Dijon mustard, vegetable oil, salt, and pepper, harmonizes all components with its bright, tangy notes.
This salad is a satisfying meal or side during cooler seasons, showcasing fall flavors and textures. The blend of roasted vegetables, nuts, fruit, and savory proteins creates a complex profile with sweet, savory, acidic, and crunchy elements. It suits lunch, dinner, or potluck occasions well.
Ingredients
- ½ acorn squash , seeded and peeled then cut into ¾-inch pieces
- ½ butternut squash seeded and peeled then cut into ½-inch pieces, small
- 1 tablespoon olive oil extra-virgin or vegetable oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons light brown sugar
- 1 cup walnut halves
- ½ cup vegetable oil
- ⅓ cup apple cider spiced
- 2 teaspoons Dijon mustard
- 6 cups salad greens such as romaine, radicchio and arugula, mixed
- 4 Bacon chopped, sliced, cooked
- 3 egg sliced, hard boiled
- 1 chicken breast chopped, baked
- 1 celery chopped, stalk
- 1 avocado , peeled and pitted then thinly sliced
- 1 apple cored and thinly sliced, such as Gala or Honeycrisp
- ¾ cup White Cheddar Cheese , chopped
- ½ cup dried cherries
Instructions
- Preheat the oven to 425 degrees F.
- Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
- Meanwhile, stir together 1 ½ tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
- In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
- In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.
User Reviews
Overall Rating
5
You'll Also Love
