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Autumn Cobb Salad
5 from 21 votes

Autumn Cobb Salad

Autumn Cobb Salad combines roasted acorn and butternut squash with crisp salad greens, walnut halves, dried cherries, and savory elements like cooked bacon and hard-boiled eggs. The spiced apple cider and Dijon mustard dressing adds a tangy-sweet dimension that complements the seasonal vegetables and creamy white cheddar.

Course: Main Course, Salad
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.