Harvest Cobb Salad
A fresh and hearty take on the classic Cobb salad, loaded with roasted squash, crunchy apples, tangy blue cheese, and a homemade maple vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Mixed Greens (arugula, spinach, or romaine)
- Roasted Butternut Squash
- Crunchy Apples (Granny Smith or honeycrisp)
- Hard-Boiled Eggs
- Blue Cheese
- Candied Pecans
- Maple Vinaigrette (apple cider vinegar, olive oil, maple syrup)
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the butternut squash by peeling, cubing, and tossing with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through.
- Prepare the greens by washing and spinning them dry.
- Boil the eggs by placing them in a saucepan covered with water, bringing to a boil, then lowering the heat for 9-12 minutes.
- Chop your toppings: dice the apples, slice the eggs, crumble the blue cheese, and prepare the candied pecans.
- Make the maple vinaigrette by whisking together apple cider vinegar, olive oil, maple syrup, salt, and pepper.
- Assemble the salad in a large bowl with layers of mixed greens, roasted squash, apple slices, sliced eggs, blue cheese, and candied pecans, then drizzle with vinaigrette and toss gently.
- Plate the salad and serve with extra vinaigrette on top.
Notes
Feel free to substitute ingredients to suit your taste preferences or dietary needs. Serve with crusty bread or homemade croutons for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 10g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Cobb Salad, Autumn Salad, Harvest Salad, Vegetarian Salad