Description
A hearty and colorful Autumn Cobb Salad filled with seasonal flavors, crisp greens, roasted squash, crunchy apples, dried cranberries, and tangy cheese, perfect for fall gatherings.
Ingredients
Scale
- 6 cups mixed greens
- 1 cup roasted butternut squash cubes
- 1 crisp apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese (or goat cheese)
- 1/2 cup candied pecans
- 4 slices cooked bacon, crumbled
- 2 boiled eggs, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup apple cider vinaigrette
Instructions
- Roast butternut squash cubes at 400°F (200°C) for 20 minutes until tender and golden.
- Wash and dry mixed greens, then place them in a large serving bowl or platter.
- Arrange apple slices, roasted squash, dried cranberries, blue cheese, pecans, bacon, eggs, and red onion neatly over the greens in rows or sections.
- Drizzle with apple cider vinaigrette just before serving.
- Toss lightly if desired and enjoy immediately.
Notes
You can substitute roasted sweet potatoes for butternut squash. For a lighter option, skip the bacon and add extra nuts or seeds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cook / Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 16g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 95mg
Keywords: autumn cobb salad, fall salad, butternut squash salad, healthy salad