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Harvest Cobb Salad

Harvest cobb salad with roasted butternut squash, crisp bacon, sliced hard-boiled eggs, and creamy blue cheese on crunchy romaine. Rows of apple, pecans, and toppings make each forkful balanced, then a quick apple cider vinaigrette ties it together.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 420

Ingredients
  

Romaine salad base
  • 6 cup chopped romaine
Roasted squash and fruit
  • 2 cup roasted butternut squash cubes
  • 1 apple, diced
Eggs and savory toppings
  • 4 hard-boiled eggs, sliced
  • 6 slice bacon, cooked and crumbled
  • 0.5 cup crumbled blue cheese
  • 0.25 cup toasted pecans
Dressing
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard

Equipment

  • 1 sheet pan

Method
 

Roast and prep components
  1. 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.
  2. Cook the bacon until crisp, then crumble it so you have crunchy, ready-to-sprinkle pieces.
  3. 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
  1. 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.
  2. 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).