Autumn Cobb Salad

I asked my Instagram followers what they craved this time of year: a cozy weeknight pasta or a vibrant fall salad. The votes came in, and you all wanted the salad. So I put together this Autumn Cobb Salad with roasted squash, crispy apples, and a tangy apple cider vinaigrette. Even my husband, who usually eyes salads with suspicion, went back for seconds. It's hearty enough for dinner but still celebrates the season's fresh produce.

Why You’ll Love This Autumn Cobb Salad

• The mix of roasted acorn and butternut squash adds a sweet, earthy note that pairs perfectly with smoky bacon and creamy avocado.
• Spiced apple cider vinaigrette ties everything together with a tangy, autumnal kick that's way more interesting than your usual dressing.
• Candied walnuts bring crunch and sweetness, so every bite has a little something different, savory, tart, creamy, crisp.

Key Ingredients for a Harvest Salad that Shines

• Acorn and butternut squash: Roasting at 425°F caramelizes their natural sugars and softens them to a tender bite. Feel free to use one variety if that's what you have.
• Spiced apple cider: The backbone of the vinaigrette. Look for fresh, unfiltered cider for the best flavor; regular apple juice can work in a pinch but won't have the same depth.
• Dried cherries: Their tartness cuts the richness of the bacon and cheese. Swap dried cranberries if cherries are hard to find.

Kitchen Tools for an Autumn Cobb Salad

• Baking sheet lined with aluminum foil for roasting squash
• Non-stick pan for candying walnuts
• Small jar with a tight lid for emulsifying the vinaigrette
• Large salad bowl for assembling

Tips for Roasting Squash and Candying Walnuts

When roasting the squash, cut the pieces into similar sizes so they cook evenly. Keep the acorn and butternut on separate sides of the baking sheet to account for any slight differences in cook time, both are usually done in 20-25 minutes. For the candied walnuts, stir the brown sugar and water in the pan until it thickens slightly before adding the nuts. This prevents burning and gives a glossy coating. Spread them on parchment paper to cool, and use a fork to break up any clumps while they're still warm.

Pro Advice for a Perfect Apple Cider Vinaigrette

Emulsify the vinaigrette by shaking it vigorously in a sealed jar for at least 30 seconds. Taste the dressing before using; if it's too sharp for your liking, add a splash more apple cider or a tiny pinch of brown sugar. This vinaigrette also doubles as a marinade for chicken, just make a fresh batch and reserve some before dressing the salad.

Ways to Customize This Cobb Salad with Butternut Squash

Skip the bacon and chicken for a hearty vegetarian version, add roasted chickpeas or tempeh for protein. Swap the white cheddar for crumbled goat cheese or feta for a tangier kick. If walnuts aren't your thing, use pecans or pepitas for the candied topping. For a low-carb option, replace the dried cherries with fresh apple slices and use less dressing.

What to Serve Alongside Your Fall Cobb Salad

Because this salad is already packed with protein and produce, it works as a standalone meal. For a bigger spread, pair it with a crusty baguette or warm cornbread. A cup of creamy butternut squash soup on the side makes the whole meal feel extra cozy on crisp autumn evenings.

How to Store Leftover Autumn Cobb Salad Components

Store each component separately in airtight containers in the fridge for up to 3 days. Keep the dressing in a jar at room temperature for up to a week (shake before using). To keep greens crisp, dress only the portion you plan to eat right away. Assemble fresh each time for the best texture.

Recipe

Autumn Cobb Salad

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Cuisine

American

Course

Dinner

Ingredients

• ½ acorn squash , seeded and peeled then cut into ¾-inch pieces
• ½ small butternut squash , seeded and peeled then cut into ½-inch pieces
• 1 tablespoon extra-virgin olive oil or vegetable oil
• kosher salt and freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 cup walnut halves
• ½ cup vegetable oil
• ⅓ cup spiced apple cider
• 2 teaspoons Dijon mustard
• 6 cups mixed salad greens , such as romaine, radicchio and arugula
• 4 sliced cooked bacon , chopped
• 3 hard boiled eggs , sliced
• 1 baked chicken breast , chopped
• 1 stalk celery , chopped
• 1 avocado , peeled and pitted then thinly sliced
• 1 apple such as Gala or honey crisp , cored and thinly sliced
• ¾ cup white cheddar cheese , chopped
• ½ cup dried cherries

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
3. Meanwhile, stir together 1 ½ tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

Nutrition (per serving, estimated)

Calories

790 kcal40% DV

Protein

28 g56% DV

Fat

58 g74% DV

Carbs

45 g16% DV

Fiber

9 g32% DV

Sodium

780 mg34% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

Main DishesButternut Squash Soup DessertsApple and Cherry Strudel DrinksHoliday Champagne Punch