What is a Cobb salad?

A Cobb salad is a traditional American dish made with chopped greens and neatly arranged toppings like bacon, eggs, avocado, tomato, and cheese. It originated at the Brown Derby restaurant in Los Angeles in the 1930s. Our Fall Cobb Salad takes that original format and infuses it with autumn flavors—think roasted butternut squash, crisp apples, dried cranberries, and a maple balsamic vinaigrette—offering a seasonal spin on a well-loved classic.

Can I make substitutions or change up ingredients?

Yes, the Fall Cobb Salad is highly flexible. Swap goat cheese with feta or blue cheese, replace turkey bacon with pancetta or crispy chickpeas, or use pears instead of apples. You can also adjust toppings based on what's in season. This salad welcomes creativity without sacrificing balance or flavor.

How far ahead can I prepare parts of the salad?

You can prep most ingredients up to 48 hours in advance. Roast the squash, cook and chop the turkey bacon, boil the eggs, and measure out toppings like pepitas and cranberries. Keep everything refrigerated and store greens and dressing separately to ensure peak freshness until you’re ready to serve.

Why arrange ingredients separately instead of tossing everything together?

Keeping ingredients separated enhances visual appeal and preserves texture. Unlike tossed salads where everything blends, the segmented layout of a Cobb-style dish ensures crispy bacon stays crisp, greens remain fresh, and toppings don’t get soggy. Plus, it lets each eater customize their plate to taste.

What kind of dressing works best?

A maple balsamic vinaigrette complements the Fall Cobb Salad beautifully. The maple syrup adds sweetness, the balsamic lends a rich tang, and the Dijon mustard gives a slight bite. It's the perfect finishing touch that ties all the flavors together while celebrating the essence of fall.

Fall Cobb Salad – A Fresh & Seasonal Twist on a Classic

Description

Fall Cobb Salad blends roasted squash, apple, and turkey bacon with maple vinaigrette—autumn’s most flavorful salad in one bowl.

Ingredients

- 5 oz mixed greens or lettuce of choice
- 1 ½ cups diced roasted butternut squash
- 1 apple, cored and diced
- 3 hard-boiled eggs, quartered
- 2 oz crumbled goat cheese
- 3 tablespoons pepitas (pumpkin seeds)
- ⅓ cup dried cranberries
- 6 slices turkey bacon, cooked and chopped (replacing pork bacon)

For the Maple Balsamic Vinaigrette:

- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste

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Instructions

Preheat oven to 400°F. Spread the diced butternut squash on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes or until tender.
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper to make the vinaigrette.
On a large serving platter or in a bowl, place the mixed greens as the base. Neatly arrange the roasted squash, diced apple, turkey bacon, hard-boiled eggs, goat cheese, pepitas, and cranberries over the greens.
Serve with the maple balsamic vinaigrette on the side or drizzled over the top.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Seasonal and Holiday Salads
Method: Roasting, Assembling
Cuisine: American