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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
Cook Time 30 minutes
Total Time 39 minutes
Course Salad
Cuisine American
Servings 4
Calories 480 kcal

Ingredients
  

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
  • cup pecan halves, toasted and chopped
  • 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

Instructions
 

  • 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.