A good salad is always a great meal when you’ve been feeling a little bloated. In between all of the delicious fall comfort foods, this is a great recipe to give yourself a break!

Harvest Cobb Salad

The Point
A good salad is one that can be customized to the diner. If you're making this salad for some picky eaters (like myself) don't put all the toppings on the greens, instead place them in separate containers (or leave them in the baggies/sheet pan/etc) and let everyone choose their own toppings. I personally don't enjoy tons of dressing, but Tyler is a dressing boy. We typically put half of the made dressing on the whole salad and Tyler adds however much more to his own portion.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4
For the Salad
  • 1 butternut squash cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 4 slices bacon
  • 4 cups chopped kale
  • 6 cups mixed spring greens
  • 2 cups cooked shredded turkey or chicken 8 ounces
  • 2 Honeycrisp or Jonathan apple cored and diced
  • cup pecan halves toasted and chopped
  • ½ cup Parmesan shredded
Maple Dressing
  • ¼ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
Cook your Ingredients
  • Heat oven to 400°. Line your squash up on a sheet pan and drizzle with olive oil, salt and pepper. Toss and spread out in a single layer.
  • Roast your squash for 25-30 minutes or until tender. Make sure to flip half way through.
  • While the squash roasts, fry up your bacon up crispy. Transfer to a paper towel plate to remove extra grease. Chop.
Make your Dressing
  • In a small bowl or liquid measuring cup, whisk together your dressing ingredients; oil, vinegar, shallot, maple syrup and Dijon. Season with salt and pepper.
Put it Together
  • In a large serving bowl, combine your kale and spring mix. Lay your squash, bacon, chicken, apple, pecans, and parmesean over the greens however you'd like!
  • Drizzle your dressing over the salad and toss. Season with salt and pepper to taste!
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