Servings
Font
Back
0 from 24 votes

Harvest Cobb Salad

The perfect fall salad with the creamiest poppy seed salad dressing. So good, you’ll want to make this all year long!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course , Salad , Appetizer
Cuisine: American

Ingredients

  • 4 slices Bacon diced
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple diced
  • 1 pear diced
  • ½ cup Fisher Nuts Pecan Halves
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese
For the poppy seed dressing
  • ⅓ cup mayonnaise
  • ¼ cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds

Instructions

    Cup of Yum
  1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  5. Serve immediately with poppy seed dressing.