This salad combines fresh produce with warm, roasted ingredients for a comforting yet refreshing dish. It’s packed with texture—from crunchy nuts to creamy elements—and can easily be customized. The flavors of fall shine through with every bite, making it both nourishing and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed greens roasted butternut squash, cubed apple, sliced cooked chicken breast or plant-based alternative cooked bacon or vegan baconbacon or vegan ba avocado, sliced red onion, thinly sliced crumbled cheese or dairy-free alternative toasted pecans or walnuts
For the dressing:
olive oil apple cider vinegar Dijon mustard maple syrup salt black pepper
Directions
Preheat the oven to 200°C (400°F).
Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until tender and slightly caramelized. Let cool slightly.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
Arrange mixed greens in a large serving bowl or platter.
Top with roasted butternut squash, sliced apple, chicken or plant-based protein, bacon or vegan bacon, avocado, red onion, cheese, and nuts.
Drizzle the dressing over the salad just before serving.
Swap butternut squash for roasted sweet potatoes or pumpkin. Use pears instead of apples for a softer sweetness. Try goat cheese or blue cheese for a tangy flavor, or keep it dairy-free. Add dried cranberries or pomegranate seeds for extra bursts of sweetness. You can also make it fully vegan by using plant-based protein and skipping animal-based toppings.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep dressing separate until ready to serve. Reheat roasted vegetables gently if desired, or enjoy them cold. Avoid storing assembled salad for long periods to prevent sogginess.
FAQs
Can I make this salad ahead of time?
Yes, prepare all ingredients in advance and assemble just before serving.
What protein works best for this salad?
Grilled chicken, turkey, or plant-based alternatives like tofu or chickpeas work well.
Can I make this salad vegan?
Yes, use plant-based protein, vegan bacon, and dairy-free cheese or omit cheese entirely.
What dressing pairs well with this salad?
A maple Dijon vinaigrette works perfectly, but balsamic vinaigrette is also a great option.
Can I use different nuts?
Absolutely, almonds, hazelnuts, or even sunflower seeds are great substitutes.
How do I keep apples from browning?
Toss them in a little lemon juice before adding to the salad.
Is this salad gluten-free?
Yes, as long as all added ingredients like bacon or dressing are gluten-free.
Can I serve this warm?
Yes, slightly warm roasted vegetables add a cozy touch.
What greens are best?
Romaine, spinach, arugula, or a mix all work well.
Can I add grains to make it more filling?
Yes, quinoa, farro, or wild rice make great additions.
Conclusion
Fall Cobb Salad is a vibrant, satisfying dish that celebrates seasonal ingredients with a delicious mix of flavors and textures. Whether you keep it classic or customize it to your taste, it’s a perfect go-to meal for the autumn season.
This Fall Cobb Salad is a vibrant, hearty twist on the classic salad, featuring roasted butternut squash, crisp apples, and a delicious balance of savory and sweet flavors. Perfect for autumn, this seasonal salad is nutritious, customizable, and ideal for a satisfying lunch or light dinner.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Salad
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
6 cups mixed greens (romaine, spinach, or arugula)
2 cups butternut squash, cubed
1 apple, sliced
1 cup cooked chicken breast or plant-based alternative
1 avocado, sliced
1/4 red onion, thinly sliced
1/2 cup crumbled cheese or dairy-free alternative
1/3 cup toasted pecans or walnuts
For the dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 200°C (400°F).
Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until tender and slightly caramelized. Let cool slightly.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to prepare the dressing.
Arrange mixed greens in a large serving bowl or platter.
Top with roasted butternut squash, sliced apple, chicken or plant-based protein, avocado, red onion, cheese, and nuts.
Drizzle dressing over the salad just before serving.
Toss gently or serve as a composed salad.
Notes
Swap butternut squash with sweet potatoes or pumpkin.
Use pears instead of apples for a softer sweetness.
Add dried cranberries or pomegranate seeds for extra flavor.
Make it vegan by using plant-based protein, and dairy-free cheese.
Add grains like quinoa or farro for a more filling meal.
