4.3 from 26 votes
Fall Cobb Salad
This Fall Cobb Salad is a twist on the classic main dish salad. Butternut squash, apples, pepitas, dried cranberries and a maple balsamic vinaigrette give this hearty salad plenty of fall flavor!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Calories:
345 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 5 ounces mixed greens or lettuce of choice
- 6 lices Bacon chopped, cooked
- 3 egg quartered, hard boiled
- 1 1/2 cups butternut squash diced, roasted
- 1 apple cored and diced
- 2 ounces goat cheese crumbled
- 3 tablespoon Pepitas pumpkin seeds
- 1/3 cup dried cranberries
Maple Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Place the diced butternut squash on a foil lined sheet pan and drizzle with olive oil, salt and pepper. Roast the squash at 400° F. for about 20 minutes or until fork tender.
- In a small bowl or jar whisk together the ingredients for the vinaigrette.
- On a large serving platter or bowl, add in the mixed greens. Arrange the roasted butternut squash, apple, bacon, hard boiled eggs, dried cranberries, goat cheese and pepitas on top of the greens. Serve the vinaigrette on the side with the salad.
Cup of Yum
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
34g
(11%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
163mg
(54%)
Sodium
539mg
(22%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 163mg | 54% |
| Sodium | 539mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.