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Harvest Cobb Salad
5 from 24 votes

Harvest Cobb Salad

The Harvest Cobb Salad features crisp romaine topped with savory bacon, hard-boiled eggs, diced apple and pear, crunchy pecans, dried cranberries, and tangy goat cheese. A creamy poppy seed dressing brings balance with a hint of sweetness and vinegar. The varied textures and flavors make this salad a filling and flavorful meal suitable for fall or anytime a fresh hearty salad is desired.

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

Ingredients

  • 4 lices Bacon diced
  • 2 egg large
  • 6 cups romaine lettuce chopped
  • 1 apple diced
  • 1 pear diced
  • ½ cup pecan halves brand Fisher Nuts
  • ⅓ cup dried cranberries
  • ⅓ cup goat cheese crumbled
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.