This fall harvest cobb salad turns the classic dinner salad into a seasonal centerpiece with chicken, bacon, eggs, avocado, roasted butternut squash, dried cranberries, candied pecans, and blue cheese. An apple cider thyme vinaigrette brings everything together with a tangy-sweet finish.
This fall harvest cobb salad is one of those salads that actually feels like a full meal. It’s loaded with chicken, bacon, eggs, avocado, roasted butternut squash, dried cranberries, candied pecans, and blue cheese, then finished with a tangy apple cider thyme vinaigrette. If you like hearty salads that can stand in for dinner, you may also enjoy our steakhouse salad.
What I remember most from testing it is how well everything worked together. It’s savory, sweet, creamy, crunchy, and hearty all at once.
It’s substantial enough for dinner, but the classic Cobb-style presentation also makes it a beautiful choice for fall entertaining, holiday lunches, or any time you want a seasonal salad that feels a little more special. For another seasonal salad option, our Hatch chile corn salad is a good one to keep in mind.
Reasons to Love This Recipe
Ingredients at a Glance
- Romaine Lettuce and Baby Spinach. Romaine brings crispness, while baby spinach adds a softer texture and deeper flavor. You can use all romaine if that’s what you have on hand.
- Chicken Breast. Makes the salad substantial enough to serve as a meal. Rotisserie chicken is an easy shortcut.
- Bacon. Adds smoky, salty flavor and crispy texture that balances the sweeter fall ingredients.
- Hard-Boiled Eggs. A classic Cobb salad ingredient that adds richness and makes the salad even more filling.
- Avocado. Adds creamy texture and richness to contrast with the greens and pecans.
- Butternut Squash. Gives the salad a soft, naturally sweet fall element. We roast it in halves, so there’s no need to peel it first.
- Dried Cranberries. Add chewy texture and tart-sweet flavor. Dried cherries would also pair well with the other ingredients.
- Candied Pecans. Add sweetness and crunch. You can substitute toasted pecans or walnuts if you prefer them.
- Blue Cheese. Its salty, tangy flavor balances the squash, cranberries, and pecans. Sharp white cheddar or feta will give you a milder option if you don’t care for blue cheese.
Apple Cider Thyme Vinaigrette
- Apple Cider Vinegar. Provides the acidity that keeps the richer toppings from feeling heavy.
- Dijon Mustard. Adds depth of flavor and helps emulsify the vinaigrette.
- Honey. Balances the acidity of the vinegar with a little sweetness. Maple syrup would be a natural fall alternative.
- Extra-Virgin Olive Oil. Forms the smooth, rich base of the vinaigrette.
- Thyme. Adds a subtle earthy note that works especially well with the squash and apple cider vinegar. If you don’t have fresh, you can use ¼ teaspoon dried thyme in instead.
- Kosher Salt and Black Pepper. Season both the squash and the vinaigrette.
How to Make It (Photo Tutorial)
Tips for Success
- Let the squash cool before assembling the salad. Warm is fine, but very hot squash can wilt the greens and soften the other ingredients.
- Prep the components ahead, not the assembled salad. The chicken, bacon, eggs, squash, and vinaigrette can all be made in advance. Wait to cut the avocado and assemble the salad until close to serving.
- Arrange the toppings in rows. It gives you that classic Cobb salad presentation and makes the salad look especially pretty for entertaining.
- Dress it at the last minute. Add the vinaigrette just before serving so the greens stay crisp. I also recommend starting with less dressing and adding more as needed.
- Balance the sweetness to your taste. If you’re using candied pecans, the blue cheese and bacon help keep the salad savory. For a less sweet version, use toasted pecans instead.
Ways to Serve It
- Make it dinner. With chicken, bacon, eggs, avocado, squash, nuts, and cheese, it doesn’t need another main course. Add warm garlic dinner rolls or our rosemary biscuits for a cozy restaurant-style dinner at home.
- Serve a soup-and-salad lunch. Smaller portions pair well with a warm bowl of broccoli cheddar soup for an easy fall lunch or casual get-together.
- Add it to a fall entertaining menu. Arrange the toppings in rows on a large platter and let the salad be one of the centerpieces of the table. Bread on the side is really all you need if you’re serving it as the main dish.
- Serve it with a holiday meal. For Thanksgiving, Friendsgiving, or a smaller fall gathering, serve smaller portions as a colorful fresh side alongside our oven-roasted turkey tenderloins. The turkey’s herb seasoning works especially naturally with the thyme, squash, cranberries, and pecans in the salad.
Storage
For the best texture, store the salad components separately rather than storing the fully assembled salad.
- Refrigerator: Store the chicken, bacon, eggs, roasted butternut squash, greens, toppings, and vinaigrette in separate airtight containers. The USDA recommends using cooked poultry and other refrigerated leftovers within 3 to 4 days. Hard-boiled eggs can be refrigerated for up to 1 week.
- Assembled salad: If the salad has already been assembled, refrigerate it promptly and plan to enjoy it within 1 day. The greens and avocado will soften considerably once the salad is dressed.
- Vinaigrette: Refrigerate the vinaigrette separately in a covered container. If the olive oil thickens or solidifies in the refrigerator, let the dressing sit at room temperature briefly, then whisk or shake it well before serving.
- Freezing: I don’t recommend freezing the assembled salad. Greens, avocado, eggs, and the other toppings will not retain their texture after thawing.
For food safety, refrigerate perishable ingredients and leftovers within 2 hours, or within 1 hour if they’ve been exposed to temperatures above 90 F (32 C).
USDA/FoodSafety.gov Cold Food Storage Chart
More Hearty Salad Recipes
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Roasted Butternut Squash
- 1 medium butternut squash
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
Apple Cider Thyme Vinaigrette
- ⅓ cup apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons honey
- ½ teaspoon chopped fresh thyme leaves or ¼ teaspoon dried thyme
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ½ cup extra-virgin olive oil
Salad
- 6 cups chopped romaine lettuce
- 2 cups baby spinach
- 2 cups chicken breast cooked and diced
- 6 slices bacon cooked until crisp and crumbled
- 2 large eggs hard-boiled and sliced
- 1 medium avocado diced
- 2 cups butternut squash (from above)
- ⅓ cup dried cranberries
- ⅓ cup candied pecans roughly chopped
- ⅓ cup blue cheese crumbled
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Preheat the oven to 425 F (220 C).Cut the 1 medium butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 2 teaspoons olive oil, then season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.Place the squash cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until a knife slides easily into the thickest part of the squash.Let the squash cool for 10 to 15 minutes. (Note 1)Scoop the flesh from the skin and cut into bite-size pieces. Measure 2 cups for the salad. (Note 2)
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In a small bowl, whisk together ⅓ cup apple cider vinegar, 1 ½ tablespoons Dijon mustard, 1 ½ tablespoons honey, ½ teaspoon chopped fresh thyme leaves, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.Slowly drizzle in ½ cup extra-virgin olive oil, whisking continuously until the vinaigrette is smooth and emulsified.
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Arrange 6 cups chopped romaine lettuce and 2 cups baby spinach on a large serving platter or in a large salad bowl.Arrange the 2 cups chicken breast (Note 3), 6 slices bacon slices crumbled bacon, 2 sliced hard-cooked eggs, diced avocado, roasted butternut squash, ⅓ cup dried cranberries, ⅓ cup candied pecans (Note 4), and ⅓ cup blue cheese (Note 5) in rows over the greens.
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Drizzle the salad with the apple cider thyme vinaigrette just before serving, using as much as desired. (Note 6) Serve any remaining vinaigrette alongside.Serve immediately.
- Allowing the roasted squash to cool slightly before assembling the salad helps prevent the greens from wilting.
- Depending on the size of your butternut squash, you may have more than the 2 cups needed for the salad. Refrigerate the extra for soups, grain bowls, pasta, or an easy side dish.
- Rotisserie chicken is a convenient shortcut for the cooked chicken breast.
- Toasted pecans may be substituted for candied pecans for a less sweet version.
- If you prefer a milder cheese, substitute feta or sharp white cheddar for the blue cheese.
- For the freshest texture and best presentation, assemble the salad shortly before serving and add the vinaigrette just before serving.
Calories: 530kcal | Carbohydrates: 24g | Protein: 20g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 687mg | Potassium: 794mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10223IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 2mg
Servings: 6 servings
Calories: 530kcal
Cost: $20
