Fall Harvest Cobb Salad with Maple-Balsamic Vinaigrette

This Fall Harvest Cobb Salad is the ultimate cozy fall salad! Made with traditional cobb ingredients + roasted butternut, crisp apples, dried cranberries & feta cheese all tossed in a tangy maple-balsamic dressing. It’s fresh, flavorful and easily meal-prepped for busy weeknights!

I’m always looking for more fall salad ideas and this fall harvest cobb salad is definitely a new favorite! (At first I thought there might be way too much going on, but after taking one bite – I was sold! It all just works together!) Loaded with all my favorite seasonal produce like butternut squash, apples and dried cranberries and the dressing – ohhh the dressing! It’s tossed in a super simple maple-balsamic vinaigrette that’s TO DIE FOR! If you love cobb salads, then you’re going to go crazy for this this Fall version!

Ingredients You’ll Need

Cooked chicken: You can use rotisserie chicken, shredded chicken or bake your own chicken breast and dice it yourself. (This recipe is perfect for using leftover turkey from Thanksgiving too!)

Lettuce or mixed greens: Any type of greens work!

Hard boiled eggs: You’ll need at least 2 for this recipe! (If I’m making individual salads, I’ll usually use 1 egg per salad.)

Bacon: Real bacon is the best! (Store bought bacon bits can be used as a replacement.)

Apples: Use sweeter apples like Honeycrisp and Fujis. (They pair better with the rest of your flavors.😉)

Butternut squash: We’ll be roasting the squash so it gets tender and slightly caramelized for your salad! (You can roast it the day before to cut down on time!)

Feta cheese: Always buy a block of feta and crumble it yourself! (It’s so much more flavorful than already crumbled feta.)

Dried cranberries: Use as little or as much as you want! (I love the tartness they add!)

Maple-balsamic vinaigrette: A sweet and tangy dressing to tie it altogether! It’s only 5 ingredients and made with every day items I’m sure you already have at home!

How To Make A Fall Harvest Cobb Salad

1. Roast the butternut squash. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. While the oven is heating, peel, deseed and dice the butternut squash into ½ inch pieces. Add the squash to a large bowl and toss with olive oil, salt and black pepper, to taste. Arrange the squash on your prepared baking pan and roast in the oven for 20-25 minutes or until the squash is tender. Set them aside to cool completely once done.

2. Make the maple-balsamic vinaigrette. Whisk the olive oil, balsamic vinegar, maple syrup, dijon mustard and cracked black pepper together in a small bowl or jar until smooth.

3. Assemble. Add the chopped lettuce (or mixed greens) to a large bowl or serving platter. Arrange the diced chicken, butternut squash, hardboiled eggs, diced apples, bacon and dried cranberries on top of the greens.

4. Serve. Sprinkle your feta cheese over the top and serve immediately.

Why you love this fall salad recipe!

• Satisfying & delicious! Lots of protein, healthy fats and carbs! It’s a tasty salad that will actually keep you full!
• So many flavors & textures! No boring salads over here! This one’s loaded with fresh seasonal ingredients that all work together!
• A meal prepper’s dream! Almost all of these ingredients can be made beforehand and assembled as your week progresses! It’d be perfect for a quick grab-and-go lunch or easy weeknight dinner!

More salad recipes you might like:

• Honey Mustard Cobb Salad
• Apple Bacon & Cranberry Chopped Kale Salad
• Citrus & Pomegranate Kale Salad with Honey-Lemon Vinaigrette
• Apple White Cheddar & Toasted Pecan Kale Salad

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

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5 from 1 vote

Fall Harvest Cobb Salad with Maple-Balsamic Vinaigrette

This Fall Harvest Cobb Salad is the ultimate cozy fall salad! Made with traditional cobb ingredients + roasted butternut, crisp apples, dried cranberries & feta cheese all tossed in a tangy maple-balsamic dressing. It's fresh, flavorful and easily meal-prepped for busy weeknights!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: chicken cobb salad, fall harvest cobb salad, maple balsamic vinaigrette, salad recipes

Servings: 4 servings

Author: Caitlin

Ingredients

For the salad:

• 6 cups lettuce or mixed greens
• 1 large chicken breast, cooked & diced
• 1½ cups butternut squash, peeled, deseeded & diced in to ½ inch pieces (about 1 small squash)
• 2 hard boiled eggs, chopped
• 5-6 slices of bacon, cooked & chopped
• 1 large honeycrisp apple, cored & diced
• ⅓ cup dried cranberries
• ⅓ cup feta cheese, crumbled
• 1 Tbsp olive oil or avocado oil (for roasting the squash)

For the maple-balsamic vinaigrette:

• ¼ cup olive oil
• 2 Tbsp balsamic vinegar
• 2 Tbsp maple syrup
• 1 Tbsp dijon mustard
• Black pepper, to taste

Instructions

• Roast the butternut squash. Preheat the oven to 425 degrees and line a baking sheet with parchment papper.

  While the oven is heating, place the squash in a large bowl, toss with the olive oil and season with salt and black pepper. Arrange the squash on your prepared baking pan and roast in the oven for 20-25 minutes or until the squash is tender. Once done, set them aside to cool completely.
• Make the maple-balsamic vinaigrette. Whisk the vinaigrette ingredients together in a small bowl or jar until smooth.
• Assemble. Add the chopped lettuce (or mixed greens) to a large bowl or serving platter. Arrange the diced chicken, butternut squash, hardboiled eggs, diced apples, bacon and dried cranberries on top of the greens.
• Serve. Drizzle your desired amount of vinaigrette over the salad and toss until it's full coated.