Say hello to our fall Cobb salad, an ode to all the delicious autumn flavors we love most! We’re talking roast chicken, crispy bacon, hard boiled eggs, candied pecans, dried cranberries, honeynut squash, and nutty cheese. All dressed lovingly with a homemade honey Dijon vinaigrette.
It’s a favorite fall dinner we’ve been enjoying for years and years, and we know you’re going to love it. Why? It’s hearty (ain’t no one got time to be hungry after eating a salad, ya know?), has amazing contrast of textures — creamy, crunchy, chewy, we’ve got it all! — and is nutritious!
Serve atop a big plate of fresh green lettuce and forever change your salad game for the better. Little Leaf Farms is our favorite!
Ingredients For Fall Cobb Salad
For the salad:
- Green leaf lettuce
- Roasted honeynut or butternut squash
- Hard boiled eggs
- Crispy bacon (or pancetta)
- Candied pecans (sweet or spicy)
- Dried cranberries or cherries
- Roast chicken breast
- Your favorite cheese: Parmesan, goat cheese, blue cheese, gorgonzola — endless possibilities!
For the honey Dijon vinaigrette:
- White wine vinegar
- Dijon mustard
- Minced shallot
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Homemade Honey Dijon Vinaigrette
To make the homemade honey dijon vinaigrette: combine all ingredients in a small mason jar, seal securely, then shake vigorously to combine.
When homemade salad dressings are this quick and simple to make — and so much more flavorful than store bought! — we love to make them ourselves.
Like a slightly sweeter salad dressing? Add 1 tablespoon of pure maple syrup!
How To Make A Cobb Salad
A classic Cobb salad is typically comprised of the following: salad greens (a mix of romaine and watercress), tomatoes, bacon, hard boiled eggs, chicken, avocado, and blue cheese.
We’re giving our Fall Cobb salad more of an autumnal twist. The honeynut squash is roasted with garlic and cinnamon, giving it a warm, nutty taste.
We’ve added candied pecans for crunch and a touch of sweetness.
The hard boiled eggs are a classic, not messin’ with those! But we love the sweet, chewy addition of dried cranberries (or cherries), the nuttiness of a hard, salty cheese (Syrah soaked Parmesan for the win!), and crispy bacon.
Love roast chicken on Cobb salad? Us too! We recommend roasting it bone-in, skin on for the most flavor!
Prep all ingredients, then combine over a plate of lettuce, dress lightly, then dig in!
We know it’s seasonal for autumn, but one bite of this nutritious and satisfying fall Cobb salad and we kinda sorta think you’ll crave it all year round. Dinner is served!
If you make this Fall Cobb Salad, please let us know by leaving a review and rating below.
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For more salads we love, check out the following recipes:
- French lentil salad
- Shredded brussel sprouts salad
- Avocado tomato salad
- Hangry no more salad
- Everything chopped salad with roasted shrimp and halloumi
Looking for a Spring Cobb salad? We think you’ll love this one!
Fall Cobb Salad with Roast Chicken & Butternut Squash
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) pre washed lettuce
- 4 hard boiled eggs
- 4 pieces Maple bacon, cooked and broken into small pieces
- ⅓ cup candied pecans
- ⅓ cup dried cranberries, or dried cherries
- ⅓ 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
- Roast the honeynut squash: Preheat oven to 425F. Combine squash, 2 Tbsp olive oil, 1 tsp salt, 1 tsp garlic, and 1 tsp 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 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp 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 4 hard boiled eggs, 4 pieces of maple bacon, ⅓ cup candied pecans, ⅓ cup dried cranberries, and ⅓ cup crumbled Syrah cheese in a large mixing bowl. Make the salad dressing.
- Make honey Dijon vinaigrette: Combine 1 ½ Tbsp white wine vinegar, 2 tsp dijon mustard, 1 tsp honey, ¼ tsp Kosher salt, pinch of black pepper, and ¼ cup extra virgin olive oil 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.
- 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.