Description
Fall Cobb Salad is a vibrant and hearty dish that captures the essence of autumn in every bite. Featuring a delightful mix of crisp greens, roasted butternut squash, crispy bacon, and creamy blue cheese, this salad is perfect for cozy gatherings or festive occasions like Thanksgiving. Easy to prepare and customizable, it transforms fresh seasonal ingredients into a stunning centerpiece that will have everyone asking for seconds.
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 cup roasted butternut squash (cubed)
- 6 slices thick-cut bacon
- 2 hard-boiled eggs
- ½ cup blue cheese crumbles
- ½ cup toasted pecans or walnuts
- ¼ cup balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Peel and cube butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast squash for 20-25 minutes until golden brown and tender.
- Cook bacon in a skillet over medium heat until crispy (7-10 minutes). Drain on paper towels.
- Boil eggs in water for 9-12 minutes; plunge into ice water once done.
- In a large bowl, layer mixed greens, roasted squash, chopped bacon, halved eggs, blue cheese, and nuts.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 210mg