Thanksgiving Cobb Salad
User Reviews
5
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Prep Time
45 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course, Salad
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Cuisine
American
Thanksgiving Cobb Salad
Description
Thanksgiving Cobb Salad features oven-roasted acorn squash seasoned simply with olive oil, salt, and pepper, imparting a tender, slightly caramelized element. Crispy pancetta adds a smoky, savory crunch, while romaine lettuce provides a fresh, crisp base. The salad is finished with thinly sliced Honeycrisp apple for crisp sweetness, creamy avocado for richness, toasted pecans for nutty texture, crumbled blue cheese for tang, and vibrant pomegranate arils for bursts of juicy tartness.
The warm maple bacon dressing incorporates rendered pancetta fat, minced garlic, apple cider vinegar, maple syrup, and Dijon mustard, whisked gently until slightly emulsified. This dressing brings a savory-sweet depth that complements the salad's ingredients, melding the components harmoniously. Assembly involves arranging the salad ingredients in stripes over the lettuce bed, then drizzling with the warm dressing for a festive presentation.
This salad works well as a hearty starter or side dish during fall meals or holiday gatherings, showcasing seasonal produce paired with bold colors and complementary textures. The method balances roasting, crisp cooking of pancetta, and gentle emulsification of the dressing, making it approachable for home cooks seeking a flavorful vegetable-forward salad with a seasonal twist.
Ingredients
- 1 acorn squash sliced and seeds removed
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- 4 ounces pancetta diced
- 8 cups romaine lettuce chopped
- 1 apple thinly sliced, Honeycrisp variety
- 1 avocado thinly sliced
- ½ cup pecans toasted
- ⅓ cup blue cheese crumbled
- ¼ cup pomegranate arils
warm maple bacon dressing
- 2 tablespoons bacon fat or pancetta fat
- 1 garlic clove, minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- salt kosher salt
- black pepper kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the squash on a baking sheet and drizzle with the olive oil. Sprinkle all over with salt and pepper. Roast the squash for 15 minutes, then gently flip and roast for 10 to 15 more minutes.
- While the squash roasts, cook the pancetta until crispy. Keep the fat in the pan to make the maple bacon dressing recipe below.
- Once the squash is done, you can assemble the salad!
- I make a big bed of romaine (seasoned with salt and pepper) on a platter and then do stripes of squash, avocado, apples, pancetta and so on. You can add the toppings on however you’d like!
- Drizzle with the maple bacon dressing and serve!
warm maple bacon dressing
- Add the bacon fat, minced garlic, vinegar, maple syrup and mustard to a saucepan over medium-low heat. Whisk constantly until the dressing slightly emulsifies. Season with a pinch of salt and pepper. Before serving, add in the crumbled pancetta. You can keep this over low heat while stirring occasionally until ready to serve. You can also store it in the fridge. I suggest reheating it in a saucepan. This is the combo I’ve come to love over the years, but you can experiment with different vinegars, more bacon fat and other spices too!
User Reviews
Overall Rating
5
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