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Fall Cobb Salad

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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.

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.

Find it online: https://cookibly.com/fall-cobb-salad/