Harvest Cobb Salad
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Harvest Cobb Salad
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This hearty salad puts a seasonal spin on the classic Cobb with fall produce and tangy maple vinaigrette. It's an entree salad that's perfect for sharing!
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Ingredients
- 3 cups fresh baby spinach (5 ounce package)
- 3 cups romaine leaves (5 ounce package), roughly torn
- 2 cooked chicken breasts (about 6 ounces each), cut in 3/4 to 1-inch cubes
- 1/2 large butternut squash , peeled, seeded, and cut into 3/4 to 1-inch dice (about 2 cups cubes)
- 4-5 lices thick cut bacon
- 1 large ripe avocado , cubed
- 1/3 cup pomegranate arils
- 3 large hard cooked eggs , diced or wedged
- 2 apples (such as honeycrisp or Fuji), cored and diced
- 4 ounces crumbled blue cheese
- 1/2 cup toasted pecans
- olive oil (for roasting the squash)
- kosher salt and black pepper
- Maple-Dijon Vinaigrette
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil. Divide the pan in half with a foil "dam" by folding or crumpling a second piece of foil and fitting it into the center. (This will keep the bacon fat from saturating the squash as they both roast.) Place butternut squash cubes on one half of the pan and bacon slices on the other half.
- Drizzle the squash with a little bit of olive oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, until the squash is tender and the bacon is crisp, flipping the bacon strips halfway through. (I like to start keeping an eye on the bacon after about 15 minutes, since different brands/thicknesses crisp at different rates.)
- Drain the bacon on a double layer of paper towels and crumble when it's cool enough to handle.
Compose the Salad
- In a large bowl, toss baby spinach and romaine with just enough dressing to lightly coat. Place the chicken breast cubes in a line down the center of the bowl. Arrange the rest of the salad add-ins in rows extending to the edges of the bowl.
- Drizzle the salad with more of the vinaigrette and serve immediately.
Notes
- The ingredient quantities listed are guidelines. Tweak the salad/proportions to your own personal preferences and make it your own! For ingredient swap ideas, see the Variations section in the blog post above.
- Meal Prep instructions can be found here.
Nutrition Information
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Calories
683kcal
(34%)
Carbohydrates
36g
(12%)
Protein
38g
(76%)
Fat
45g
(69%)
Saturated Fat
14g
(70%)
Cholesterol
239mg
(80%)
Sodium
808mg
(34%)
Potassium
1472mg
(42%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
15718IU
(314%)
Vitamin C
39mg
(43%)
Calcium
272mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 239mg | 80% |
| Sodium | 808mg | 34% |
| Potassium | 1472mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 15718IU | 314% |
| Vitamin C | 39mg | 43% |
| Calcium | 272mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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