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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Autumn cobb salad with Dijon vinaigrette

Fall Cobb Salad

Posted by: ari | well seasoned

This fall Cobb salad is hearty, nutritious, and a celebration of seasonal, fresh produce and ingredients. Serve on top of fresh green leaf lettuce, then dress lightly with our homemade honey Dijon vinaigrette. A satisfying, flavorful dinner option that will keep you full.

recipe +-

Posted by: ari | well seasoned
Autumn cobb salad with Dijon vinaigrette
Print Recipe
5 from 1 vote

Fall Cobb Salad

This fall Cobb salad is hearty, nutritious, and a celebration of seasonal, fresh produce and ingredients. Serve on top of fresh green leaf lettuce, then dress lightly with our homemade honey Dijon vinaigrette. A satisfying, flavorful dinner option that will keep you full.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: dijon vinaigrette, honeynut squash, roast chicken breast
Servings: 4 servings
Calories: 605kcal
Author: ari | well seasoned

Ingredients

For the Roasted Squash

  • 1 honeynut squash peeled and cut into ½" cubes
  • 2 Tbsp extra virgin olive oil
  • 1 tsp Kosher salt
  • 1 tsp granulated garlic
  • 1 tsp ground cinnamon

For the Roast Chicken

  • 1 bone-in, skin-on chicken breast about ¾ lb
  • 1 Tbsp extra virgin olive oil
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For the Salad

  • 1 (4 oz) package Little Leaf Farms Baby Crispy Green Leaf Lettuce
  • 4 hard boiled eggs
  • 4 pieces Maple bacon cooked and broken into small pieces
  • cup candied pecans
  • cup dried cranberries or dried cherries
  • cup Syrah cheese crumbled (or your favorite cheese: Parmesan, blue cheese, goat cheese)

For the Honey Dijon Vinaigrette

  • 1 ½ Tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp Kosher salt
  • pinch of black pepper
  • ¼ cup extra virgin olive oil

Instructions

  • Roast the honeynut squash: Preheat oven to 425F. Combine squash, olive oil, salt, garlic, and cinnamon on a rimmed baking sheet, then toss to combine. Roast for 20 minutes, tossing once halfway through. Set aside until needed.
  • Roast the chicken breast: Place chicken breast on a rimmed baking sheet, then drizzle with olive oil, salt, and pepper on all sides. Roast until an internal temperature of 165F is reached, about 25-30 minutes. Skin should be crispy. Once cool, remove breast meat from bone, then cut into ½" pieces. Set aside.
  • Assemble the salad: Divide lettuce evenly between plates. Combine remaining salad ingredients in a large mixing bowl. Make the salad dressing.
  • Make honey Dijon vinaigrette: Combine all dressing ingredients in a small mason jar, then secure with lid. Shake until thoroughly mixed. Add vinaigrette to mixing bowl with salad mix-ins, then toss to combine. Divide dressed toppings between plates, then serve immediately.

Notes

  • Vinaigrette can be made up to 1 week in advance and stored in a sealed container in a refrigerator. Allow to come to room temperature before serving.
  • Salad toppings (excluding lettuce) can be dressed and kept in a sealed container for up to 3 days. Place over fresh lettuce just before serving.

Nutrition

Calories: 605kcal | Carbohydrates: 24g | Protein: 20g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 1410mg | Potassium: 541mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10333IU | Vitamin C: 20mg | Calcium: 184mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!