Harvest Cobb Salad Recipe
Celebrate the flavors of fall with this hearty, colorful Harvest Cobb Salad—a seasonal twist on the classic. Packed with roasted vegetables, crisp apples, creamy goat cheese, crispy bacon, and protein-rich chicken or turkey, it’s a vibrant, wholesome meal that’s just as beautiful as it is delicious. Whether you're serving it as a main course or side dish, this salad brings comfort and crunch to your table with every bite.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Salad bowl or platter
- Small jar or bowl for dressing
- Tongs or salad servers
Ingredients
For the Salad Base:
- 6 cups mixed greens (arugula, romaine, baby spinach)
- 1 small sweet potato or butternut squash, peeled and diced
- 1 red apple, thinly sliced (e.g., Honeycrisp or Fuji)
- ½ cup cooked sweet corn (fresh or frozen)
- ½ cup cherry tomatoes, halved
- ½ avocado, sliced
- 2 boiled eggs, halved
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ¼ cup goat cheese or blue cheese crumbles
- ½ small red onion, thinly sliced
- 4 strips of cooked bacon, chopped
- 1 cup cooked chicken or turkey, sliced or diced
- Olive oil, salt & pepper (for roasting)
For the Dressing (Maple Dijon Vinaigrette):
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt & pepper, to taste
Instructions
Roast the Vegetables
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender and golden. Let cool slightly.
Prepare Protein & Produce
- Cook and slice chicken or turkey. Boil eggs and cut in half. Slice apples, onions, and avocado. Toast pecans if desired.
Make the Dressing
- In a small jar, shake together olive oil, maple syrup, Dijon mustard, vinegar, salt, and pepper until emulsified.
Assemble the Salad
- On a large platter or in individual bowls, spread greens as the base. Arrange toppings in neat rows Cobb-style: chicken, eggs, apples, cheese, veggies, bacon, nuts, cranberries, etc.
Dress & Serve
- Drizzle with the maple Dijon vinaigrette just before serving. Toss lightly if desired or serve dressing on the side.
Notes
- Make Ahead: Roast veggies and prep toppings up to 3 days in advance.
- Protein Swap: Use tofu, chickpeas, or tempeh for a vegetarian version.
- Apple Tip: To prevent browning, toss apple slices with a splash of lemon juice.
- Dressing Options: Try balsamic vinaigrette, honey mustard, or creamy tahini instead.
- Customize It: Use what's in season—pears, roasted beets, pumpkin seeds, or leftover turkey all work beautifully.