Autumn Chicken Cobb Salad Recipe

Introduction

This Autumn Chicken Cobb Salad is a vibrant mix of fresh greens, hearty roasted butternut squash, and savory grilled chicken, perfect for welcoming the cooler seasons. Topped with crisp bacon, tangy cranberries, and creamy blue cheese, it’s a delicious and satisfying salad that’s easy to prepare and full of autumnal flavors.

Ingredients

• 2 cups baby spinach & arugula mix
• 1 cup grilled chicken, sliced (or rotisserie)
• 1 cup roasted butternut squash (½-inch cubes)
• 2 hard-boiled eggs, sliced
• 2 slices bacon, cooked & crumbled (or smoked almonds)
• 2 tbsp dried cranberries (or pomegranate arils)
• 2 tbsp blue cheese crumbles (swap feta, goat cheese, or walnuts)
• Maple-Balsamic Vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Salt & pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Step 2: While the squash roasts, prepare the dressing by combining olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Shake well and adjust seasoning to taste.
3. Step 3: Boil the eggs for 10–12 minutes until hard-boiled. Let them cool, peel, and slice.
4. Step 4: Cook the bacon until crispy, then crumble it. Alternatively, use smoked almonds for a vegetarian option.
5. Step 5: On a large platter or individual plates, spread the baby spinach and arugula mix as the base. Arrange the grilled chicken, roasted squash, sliced eggs, crumbled bacon, dried cranberries, and blue cheese on top.
6. Step 6: Drizzle the maple-balsamic vinaigrette over the salad just before serving to keep the greens fresh.

Tips & Variations

• Swap blue cheese for feta or goat cheese for a milder flavor, or use walnuts instead of cheese for a crunchy texture.
• Use leftover rotisserie chicken to save time without sacrificing taste.
• Add pomegranate arils instead of cranberries for a burst of juicy sweetness.
• For a vegan version, omit the eggs and bacon, and replace cheese with a plant-based alternative.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in its own container and add it just before serving to prevent sogginess. Reheat roasted squash and chicken gently if desired, but enjoy the salad mostly cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach and arugula?

Yes, you can substitute with kale, romaine, or mixed spring greens according to your preference. Just make sure to wash and dry them thoroughly.

What if I don’t have maple syrup for the dressing?

If you don’t have maple syrup, honey or agave nectar can be used as a natural sweetener to balance the balsamic vinegar’s acidity.

Autumn Chicken Cobb Salad Recipe

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★★★★★

4.9 from 62 reviews

This Autumn Chicken Cobb Salad combines fresh baby spinach and arugula with warm roasted butternut squash, tender grilled chicken, hard-boiled eggs, crispy bacon, dried cranberries, and tangy blue cheese, all dressed in a sweet and savory maple-balsamic vinaigrette. It’s a perfect seasonal salad that balances hearty proteins with autumnal flavors, offering a nutritious and satisfying meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salad

• 2 cups baby spinach & arugula mix
• 1 cup grilled chicken, sliced (or rotisserie)
• 1 cup roasted butternut squash (½-inch cubes)
• 2 hard-boiled eggs, sliced
• 2 slices bacon, cooked & crumbled (or smoked almonds)
• 2 tbsp dried cranberries (or pomegranate arils)
• 2 tbsp blue cheese crumbles (or feta, goat cheese, or walnuts)

Maple-Balsamic Vinaigrette

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• ½ tsp Dijon mustard
• Salt & pepper to taste

Instructions

1. Roast squash: Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in a preheated oven at 400°F (204°C) for 20 to 25 minutes until they become golden and tender.
2. Prepare dressing: In a small jar or bowl, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk well to emulsify the dressing. Taste and adjust seasoning as needed.
3. Boil eggs: Place eggs in boiling water and cook for 10 to 12 minutes. After cooking, cool them in ice water, peel the shells, and slice the eggs into rounds.
4. Cook bacon: Fry the bacon slices in a pan over medium heat until crispy. Remove from pan, drain on paper towels, and crumble into small pieces. Alternatively, use smoked almonds as a vegetarian option.
5. Assemble salad: On a large platter or individual plates, spread the spinach and arugula mix evenly. Arrange the sliced grilled chicken, roasted butternut squash, sliced eggs, crumbled bacon, dried cranberries, and blue cheese crumbles decoratively over the greens.
6. Finish and serve: Drizzle the prepared maple-balsamic vinaigrette over the assembled salad just before serving to keep the greens fresh and crisp.

Notes

• To save time, use pre-cooked rotisserie chicken instead of grilling your own.
• Substitute blue cheese with feta or goat cheese for a milder flavor.
• Use smoked almonds instead of bacon for a vegetarian version.
• Roast butternut squash on a sheet lined with parchment paper for easier cleanup.
• Make dressing ahead and store in the refrigerator for up to 3 days; bring to room temperature before use.

Keywords: Autumn salad, chicken cobb salad, roasted butternut squash, maple balsamic dressing, healthy fall salad