It’s finally that magical time of year – crisp air, cozy sweaters, and my absolute favorite thing: fall flavors colliding in one glorious bowl. This Harvest Cobb Salad is my go-to when I want something hearty yet fresh, packed with all the seasonal goodness I crave. Picture this: sweet roasted butternut squash, crispy bacon, tender turkey, and crunchy pecans, all tossed with greens and drizzled with the most irresistible maple vinaigrette. It’s the kind of meal that feels like a warm hug but still lets you sneak in those veggies (shh, the kids won’t even notice). Trust me, after one bite, you’ll see why this salad has become a weekly staple in our house.
Table of Contents
Table of Contents
Why You’ll Love This Harvest Cobb Salad
This isn’t just any salad—it’s a flavor-packed celebration of fall that’ll make your taste buds dance. Here’s why it’s my family’s favorite:
- Bursting with textures – Crunchy pecans, creamy cheese, and crispy bacon play perfectly with tender squash and crisp apples.
- Meal-worthy hearty – Loaded with turkey and greens, it’s satisfying enough for dinner but light enough for lunch.
- Easy to tweak – Swap in goat cheese, pears, or walnuts based on what’s in your fridge.
- That amazing dressing – The sweet-tangy maple vinaigrette ties everything together like magic.
Perfect for busy weeknights or impressing guests—this salad delivers every time.
Harvest Cobb Salad Ingredients
This salad is all about those fresh, vibrant flavors – but don’t worry, nothing too fancy here! Just simple ingredients that shine when they come together. Here’s what you’ll need (and yes, I’ve included all my little prep notes because details matter):
- 4 cups butternut squash – Cut into 1-inch cubes (trust me, this size roasts perfectly without turning mushy)
- 1 tablespoon + ¼ cup extra-virgin olive oil – Divided (the good stuff makes a difference in the dressing!)
- Kosher salt & black pepper – To taste (I’m generous with both)
- 4 slices bacon – Thick-cut for maximum crispiness
- 4 cups chopped kale – Ribs removed, leaves torn (massage it well—I’ll show you how later)
- 6 cups mixed spring greens – The more colorful, the better!
- 2 cups cooked shredded turkey or chicken (about 8 oz) – Leftover Thanksgiving turkey works wonders here
- 1 Honeycrisp or Jonathan apple – Cored and diced (skin on for color and crunch)
- ⅔ cup pecan halves – Toasted and chopped (so worth the extra 5 minutes)
- ⅓ cup dried cranberries – Look for unsweetened if you can find them
- ½ cup peeled Manchego or Parmesan (2 oz) – Shaved with a veggie peeler for pretty ribbons
For the maple vinaigrette (the star of the show!):
- ¼ cup white balsamic vinegar – Regular balsamic works too, but it’ll darken the dressing
- 2 tablespoons minced shallot – Soak in vinegar for 5 minutes to mellow the bite
- 1 tablespoon pure maple syrup – None of that pancake stuff—grade A for best flavor
- 2 teaspoons Dijon mustard – My secret for emulsion and a little tang
How to Make Harvest Cobb Salad
Alright, let’s get cooking! This salad comes together faster than you’d think—just multitask like a pro and you’ll have dinner ready in no time. Here’s how I do it:
Roasting the Butternut Squash
First things first: crank that oven to 400°F—no shortcuts here, folks. Toss your squash cubes with olive oil, salt, and pepper on a sheet pan (I use my hands—messy but effective!). Spread ’em out in a single layer—crowding = soggy squash. Roast for 25-30 minutes, tossing halfway, until they’re caramelized at the edges and fork-tender. Pro tip: sneak a taste—if it’s sweet and creamy, it’s ready!
Assembling the Salad
While the squash roasts, massage your kale with a drizzle of oil and a pinch of salt (trust me, this transforms it from tough to tender!). Pile on the greens, then artfully arrange everything else—squash, crispy bacon, turkey, apple, pecans, cranberries, and cheese. Want Instagram-worthy? Keep ingredients grouped. Hungry family waiting? Toss it all together!
Making the Maple Vinaigrette
This dressing’s a breeze: whisk shallots with vinegar first (let them mellow for 5 minutes), then add maple syrup, Dijon, and slowly drizzle in oil while whisking like crazy. Taste and adjust—more maple for sweetness, vinegar for tang, or salt to make flavors pop. Pour it over just before serving for maximum crunch!
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Hearty Harvest Cobb Salad Recipe with 30-Minute Prep Magic
A hearty Harvest Cobb Salad packed with roasted butternut squash, crispy bacon, tender turkey, fresh greens, and a sweet maple vinaigrette.
- Total Time: 45 mins
- Yield: 4 servings 1x
Ingredients
- 4 cups 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)
- 1 Honeycrisp or Jonathan apple, cored and diced
- ⅔ cup pecan halves, toasted and chopped
- ⅓ cup dried cranberries
- ½ cup peeled Manchego or Parmesan (2 ounces)
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
- Heat oven to 400°F.
- Place squash on a sheet pan, drizzle with olive oil, salt, and pepper; toss to coat. Roast for 25–30 minutes, tossing halfway.
- Cook bacon in a skillet until crispy. Transfer to a plate, chop, and discard drippings.
- Massage kale briefly in a large bowl to soften. Add greens and toss.
- Arrange roasted squash, bacon, turkey, apple, pecans, cranberries, and Manchego over greens.
- Whisk together oil, vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper.
- Drizzle vinaigrette over salad, toss, and season to taste.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Swap turkey for grilled chicken if preferred.
- Toast pecans for extra crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
Harvest Cobb Salad Tips for Success
Want to take this salad from good to wow? Here are my top tricks for nailing it every time:
- Toast those pecans – Just 5 minutes in a dry skillet over medium heat brings out their nutty richness. Let them cool before chopping!
- Store dressing separately – Keep it in a jar and shake before drizzling. It’ll last up to 3 days in the fridge.
- Use fresh, crisp greens – If your kale or spring mix looks sad, revive it in an ice bath for 10 minutes. Dry thoroughly for maximum crunch.
- Prep ahead – Roast the squash and toast pecans the day before. Just assemble everything last-minute for the best texture.
A little extra effort goes a long way—trust me, you’ll taste the difference!
For a bright, seasonal side that complements the hearty salad, try this crisp Apple Cranberry Coleslaw.
Harvest Cobb Salad Variations
This salad is made for playing around – I tweak it constantly based on what’s in my fridge. Try these easy swaps when you need a change:
- Cheese: Creamy goat cheese or sharp cheddar instead of Manchego
- Protein: Grilled chicken breast or even roasted chickpeas for vegetarians
- Fruit: Juicy pears or firm persimmons work beautifully with the maple dressing
- Nuts: Walnuts or pepitas add a different crunch when pecans run out
The best part? Every version tastes like a whole new salad!
Pair your Hearty Harvest Cobb Salad with this creamy and cozy Slow Cooker Tomato Tortellini Soup for a comforting autumn dinner.
Serving and Storing Harvest Cobb Salad
Here’s the thing—this salad is best served fresh when everything’s at peak crispiness. But if you’ve got leftovers (rare in my house!), store the greens, toppings, and dressing separately. The squash? Pop it back in a 350°F oven for 5 minutes to revive that caramelized magic. Want to prep ahead? Roast the squash and bacon a day early, but wait to assemble until you’re ready to eat. That maple vinaigrette keeps like a dream—just give it a good shake before drizzling!
Harvest Cobb Salad FAQs
Got questions? I’ve got answers—here are the things people ask me most about this salad (and all the little tips I’ve learned from making it a zillion times!):
- Can I make this vegetarian? Absolutely! Skip the bacon and turkey—roasted chickpeas or quinoa add great protein. I’ve even used marinated tofu cubes with stellar results.
- How long does the maple vinaigrette last? About 3-4 days in the fridge. The shallots might get stronger over time—if it’s too sharp, just add a teaspoon more maple syrup.
- Can I use sweet potatoes instead of butternut squash? Yes! They roast similarly—just cut them smaller (½-inch cubes) since they cook faster. Bonus: their sweetness pairs amazingly with the pecans.
- Why massage kale? Sounds silly, but 30 seconds of rubbing with oil breaks down toughness. No more chewing forever to get through a bite!
- Any nut-free options? Toasted sunflower seeds or roasted pepitas give that crunch without the nuts—just as delicious!
Nutritional Information
Just a heads up—these numbers are estimates since brands and ingredient sizes vary. But generally, each generous serving packs protein, fiber, and all those gorgeous fall flavors without weighing you down. (And yes, the bacon totally counts as “healthy” in my book!)
Now I want to hear from you—did this Harvest Cobb Salad become a new favorite? Drop a rating below or tell me your creative twists (that goat cheese swap? Genius!). Nothing makes me happier than seeing how you make these recipes your own! Follow us on Facebook for more delicious recipes!
