Autumn Chicken Cobb Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://todayfoodrecipe.com/autumn-chicken-cobb-salad-recipe/
