This harvest Cobb salad is a fresh, seasonal take on a classic Cobb salad, featuring roasted honeynut squash and delicata squash, crisp apple, crispy bacon, toasted pepitas, and rich hard-boiled eggs over a bed of spring greens and peppery arugula. Crumbled blue cheese or goat cheese adds a creamy, savory finish, while a tangy maple dressing ties everything together.
It's a hearty salad that balances sweet, savory, tangy, and crunchy elements in every bite.
With plenty of autumn flavors and satisfying toppings, this fall Cobb salad makes a delicious lunch or an easy dinner when you're craving something fresh, hearty, and seasonal.
What I love about a traditional Cobb salad is the wonderful mix of flavors and textures. It's substantial enough to enjoy as an entree salad, but is also easy to adapt if you prefer to serve it as a side.
This fall harvest Cobb salad is the perfect autumnal adaptation: roasted squash and apple and a maple vinaigrette pair with classic Cobb ingredients like hardboiled eggs, blue cheese, and chicken breast for a delicious spin full of fall flavors.
why you'll love this harvest cobb salad
- Full of seasonal ingredients. Roasted winter squash, crisp apple, and a tangy vinaigrette bring all the best flavors of this time of year to the table.
- A delicious balance of flavors. Sweet roasted squash and apple contrast with smoky bacon, peppery arugula, salty cheese, and the bright acidity of the dressing.
- Satisfying and protein-forward. Add some sliced roast chicken breast or leftover turkey, and this salad becomes a hearty main dish!
- Easy to customize. Not a fan of blue cheese? Substitute creamy goat cheese or salty feta cheese. Change up the salad greens with shaved Brussels sprouts, or use your own favorite vinaigrette!
- Great for meal prep. Roast the squash, cook the bacon and eggs, and prepare the vinaigrette ahead of time for easy meal assembly.
- Blood sugar-conscious. Use a sugar-free maple syrup to reduce sugar in the dressing. Everything else easily fits into a low-carb lifestyle or blood sugar-friendly lifestyle, especially when paired with extra protein.
the ingredients
Here's a look at the main ingredients (check out the printable recipe card for the full list and ingredient amounts!):
- Roasted squash: One roasted honeynut squash and delicata squash add a sweet, nutty flavor and tender texture. Both have a natural sweetness that pairs especially well with the savory bacon, rich egg, and tangy dressing.
- Red onion: Thinly sliced red onion adds a little sharpness to balance the sweeter ingredients.
- Red apple: One sliced red apple adds crisp texture and a hint of sweetness. I personally love Honeycrisp apples for their sweet flavor, or Granny Smith if you prefer a crunchy and tart bite.
- Spring greens and arugula: A combination of spring greens and peppery arugula creates a fresh, flavorful base. The delicate spring greens balance the bolder flavor of the arugula.
- Bacon: Cooked, chopped, thick-cut bacon adds smoky, salty flavor and a little crunch that I believe no Cobb salad should be without!
- Pepitas: Pumpkin seeds bring a nutty crunch that complements the roasted squash.
- Eggs: Four hard-boiled eggs make the salad more substantial and add a creamy texture. Cook them to your preferred doneness, then peel and halve or quarter them.
- Blue cheese crumbles: I love blue cheese but feta cheese or goat cheese will also work beautifully here. Blue cheese adds a bold, tangy flavor, while goat cheese brings a milder, creamy acidity.
- Maple vinaigrette: A homemade vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and maple syrup complements the sweetness of the squash while balancing the richer toppings. I like to use a sugar-free maple syrup to keep the dressing low-glycemic, but this is entirely optional.
how to make a harvest cobb salad
Here's a look at the process but be sure to check out the full recipe in the printable recipe card below!
Boil the eggs: Bring a small pot of water to a boil. Carefully add the eggs to the boiling water and reduce the heat to medium. Cook the eggs at a gentle boil for about 9-10 minutes, then transfer them to a large bowl of ice water and let them chill for another 10. minutes.
Roast the squash: Preheat the oven to 425°F and arrange one oven rack on the bottom, and another in the second slot from the top. Arrange the squash on a sheet pan and drizzle with 1 tablespoon of olive oil.
Season with a sprinkle of salt and black pepper. On a separate sheet pan, add the bacon slices. Transfer both pans to the oven and roast for 20 minutes or until the squash is tender.
Assemble the salad: Arrange the greens in a large salad bowl, then top with the red onion and thinly sliced apple. Once the eggs and bacon are ready, peel the eggs and slice them into quarters. Chop the bacon pieces.
Arrange the roasted squash on top of the salad and top with the egg, bacon, blue cheese crumbles, and pepitas.
Make the dressing: Use an immersion or bullet blender to blend all of the dressing ingredients together (or shake it up in a jar).
tips for the best results
- Give the squash room to roast. Spread the pieces out in a single layer to encourage caramelization under the high heat of the oven.
- Let the squash cool slightly. Warm squash is perfect in this salad, so allow the squash to cool just a little to keep the greens from wilting too much.
- Choose the cheese based on your preference. Blue cheese is a natural match for the smoky bacon and sweet squash. Goat cheese is a lovely alternative if you'd prefer something creamy and a little milder.
- Dress the salad just before serving. The greens stay fresher, the pepitas retain their crunch, and the individual ingredients remain distinct.
- Add protein! For a main meal salad, enjoy this fall harvest Cobb with leftover turkey or any type of cooked chicken.
substitutions
- Squash: If you can't find delicata or honeynut squash at the grocery store, roasted butternut squash or acorn squash is a great substitute. Sweet potatoes will also work well.
- Salad greens: Any greens of choice will work here, including butter lettuce, romaine, or shaved Brussels sprouts.
- Apple: Fresh pomegranate or pear slices can substitute for the apple.
storage
Store leftover salad in an airtight container in the refrigerator and enjoy within one day for the best texture. Once dressed, the greens will soften, and the pepitas will lose some of their crunch.
Store remaining dressing in an airtight container in the fridge. It will be good for up to a week.
If you're planning this salad for meal prep, the best way to do this is to keep the greens, dressing, and toppings separate and assemble individual portions as needed.
frequently asked questions
This version takes the hearty, composed format of a traditional Cobb salad and gives it a seasonal twist with roasted honeynut and delicata squash, crisp apple, pepitas, and a roasted apple vinaigrette.
Yes. Butternut squash or acorn squash are good substitutes for honeynut squash, and you can use additional delicata squash if that's what you have available. Cut the pieces into similar sizes so they roast evenly.
You can leave out the bacon or replace it with additional toasted pepitas for crunch. The salad will still have plenty of flavor from the roasted squash, eggs, cheese, and apple vinaigrette.
you might also love
- Creamy Balsamic Basil Vinaigrette
- Fall Kale Salad with Pumpkin Maple Vinaigrette
- Roasted Delicata Squash Recipe
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- Spatchcock Brown Butter Chicken with Mushrooms
Harvest Cobb Salad with Tangy Maple Dressing
This harvest Cobb salad is a seasonal twist on the classic, featuring roasted honeynut and delicata squash, crisp apple slices, smoky bacon, toasted pepitas, and hard-boiled eggs over a bed of spring greens and peppery arugula.
Finished with creamy blue cheese or goat cheese and a tangy maple dressing, it's a hearty, seasonal-inspired salad that brings together the best of fall flavors!
Ingredients
harvest Cobb salad
- 1 honeynut squash, cut into 1-inch cubes
- 1 small delicata squash, cut into half moons ½-inch thick
- 5 thick-cut slices of bacon
- 1 tablespoon extra-virgin olive oil or avocado oil
- pinch of fine sea salt
- pinch of ground black pepper
- 4 large eggs
- 2 cups spring greens
- 2 cups baby arugula
- ½ cup thinly sliced red onion
- 1 apple, sliced thin (any variety)
- ¼ cup roasted and salted pepitas
- ¼ cup blue cheese or goat cheese crumbles
- pomegranate arils (optional)
tangy maple vinaigrette
- ⅔ cup extra-virgin olive oil
- 2 tablespoons bacon grease (optional)
- 1 lemon, juiced (about 2-3 tablespoons)
- ¼ cup apple cider vinegar
- 1-½ to 2 tablespoons sugar-free maple syrup OR pure maple syrup
- ¼ teaspoon onion powder
- fine sea salt, add to taste
Instructions
- Preheat the oven to 425°F. Arrange one oven rack on the bottom, and another in the second slot from the top. Arrange the squash on a sheet pan and drizzle with oil. Season with a sprinkle of salt and black pepper. On a separate sheet pan, add the bacon slices. Transfer both pans to the oven and roast for 20 minutes or until the squash is tender and the bacon is crisp.
- While the squash roasts, bring a small pot of water to a boil. Carefully add the eggs and reduce the heat to medium. Cook at a gentle boil for about 9-10 minutes, then transfer them to a large bowl of ice water and let them chill for another 10 minutes.
- Arrange the greens in a large salad bowl, then top with the red onion and thinly sliced apple. Once the eggs and bacon are cool, peel the eggs and slice them into quarters. Chop the bacon pieces.
- Arrange the roasted squash on top of the greens and top with the egg, bacon, pepitas and blue cheese crumbles.
- Add all of the dressing ingredients – except for the salt– to a bullet blender (or mason jar with a lid). I like to add a couple of tablespoons of the bacon grease from the sheet pan into the dressing for more flavor. Blend to mix (or shake). Taste and add salt if needed, and make any other adjustments (more maple syrup, more lemon juice, etc.).
- Add a generous drizzle of dressing to the salad or serve the dressing on the side. Top with pomegranate arils, if desired.
Notes
Give the squash room to roast. Spread the pieces out in a single layer to encourage caramelization under the high heat of the oven.
Let the squash cool slightly. If the squash is too hot, it may wilt the greens.
Choose your cheese based on your preference. Blue cheese is a natural match for the smoky bacon and sweet squash. Goat cheese is a lovely alternative if you'd prefer something creamy and a little milder.
Dress the salad just before serving. The greens stay fresher, the pepitas retain their crunch, and the individual ingredients remain distinct.
Add protein: For a main meal salad, enjoy this fall harvest Cobb with leftover turkey or any type of cooked chicken served on top.
Storage: If possible, store leftover salad separate from the dressing and pepitas. Keep in an airtight container in the refrigerator for up to 3 days. The dressing will last up to one week.
Nutrition Information
Yield 6Amount Per Serving Calories 350Total Fat 26gCarbohydrates 16gNet Carbohydrates 13gFiber 4gSugar 6gProtein 11g
Did you make this recipe? Let me know!