Ingredients
Equipment
Method
Roast and prep components
- Heat oven to 425°F and roast the butternut squash cubes on a sheet pan for 25 minutes, until fork-tender and lightly browned at the edges.
- Cook the bacon until crisp, then crumble it so you have crunchy, ready-to-sprinkle pieces.
- Whisk the olive oil, apple cider vinegar, maple syrup, and Dijon mustard together until the dressing looks smooth and lightly emulsified.
Assemble the cobb salad
- Arrange the chopped romaine, roasted butternut squash cubes, diced apple, sliced hard-boiled eggs, cooked and crumbled bacon, crumbled blue cheese, and toasted pecans in neat rows on a large platter.
- Drizzle the dressing over the arranged salad right before serving, using a steady stream so every row gets coated.
Notes
For meal prep, keep the dressing in a separate jar and store it with the salad components so the romaine stays crisp. Refrigerate assembled components up to 4 days; assemble the salad and drizzle just before eating. Freezing is not recommended for the toppings or lettuce. If you want a lighter option, swap bacon for turkey bacon or omit it for a vegetarian-friendly version (the rest of the salad stays the same).
