Fall Harvest Salad with Maple Vinaigrette | Healthy Autumn Cobb
This Fall Harvest Salad combines roasted squash, bacon, apples, pecans, and maple vinaigrette for the ultimate autumn Cobb salad — hearty, healthy, and meal prep–friendly.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 39 minutes mins
Course Salad
Cuisine American
Servings 4
Calories 480 kcal
For the Salad
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tbsp extra-virgin olive oil
- Kosher salt and black pepper, to taste
- 4 slices bacon (or more, honestly)
- 4 cups chopped kale (Lacinato kale works beautifully)
- 6 cups mixed spring greens
- 2 cups cooked shredded chicken or turkey (about 8 ounces; rotisserie chicken or Thanksgiving leftovers both shine here)
- 1 Honeycrisp or Jonathan apple, cored and diced
- ⅔ cup pecan halves, toasted and chopped
- ⅓ cup dried cranberries
- ½ cup Manchego or Parmesan cheese, shaved or peeled (about 2 ounces)
For the Maple Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tbsp minced shallot
- 1 tbsp ure maple syrup
- 2 tsp Dijon mustard
- Kosher salt and black pepper, to taste
Roast the squash. Preheat oven to 400°F (200°C). Toss the squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Cook the bacon. Meanwhile, crisp the bacon in a large skillet over medium heat. Transfer to a paper towel-lined plate, let cool slightly, and chop into pieces.
Prep the greens. Add chopped kale to a large salad bowl. Gently massage the leaves for about 30 seconds until slightly softened — it makes all the difference. Toss in the spring greens.
Assemble the salad. Top the greens with roasted squash, bacon, chicken (or turkey), diced apple, pecans, cranberries, and Manchego.
Make the vinaigrette. In a small bowl or jar, whisk together olive oil, white balsamic vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper to taste.
Dress and serve. Drizzle the vinaigrette over the salad and toss lightly to coat. Taste and adjust seasoning if needed.