Harvest Cobb Salad Recipe

I made this Roast Chicken Salad to showcase roasted butternut squash, crisp apples, smoky bacon and crunchy pecans on dark leafy greens with a maple vinaigrette, and it doubles perfectly with leftover Thanksgiving turkey.

I’m excited to share a Harvest Cobb Salad that feels like late October on a plate. I love how the roasted butternut squash brings a sweet, caramelized note that plays off smoky bacon for textural contrast, and I promise it never feels boring.

There’s a little nostalgia here, like those Half Baked Harvest moments, but it also nods to Roast Chicken Salad classics if you want something more substantial. I’ll warn you, I sometimes overdo the squash caramelization because it tastes like candy, but that extra char adds a deep, almost savory-sweet thing that keeps you coming back.

Ingredients

• Spinach kale romaine: high in fiber and vitamins, gives crisp bitter punch.
• Cooked chicken or turkey: lean protein, keeps you full, subtle savory flavor that balances squash.
• Butternut squash: sweet starchy cubes add vitamin A and fiber, roasted brings caramel notes.
• Bacon: salty smoky crunch, mostly fat so use sparingly, hugs warm squash nicely.
• Pecans: toasted pecans add healthy fats earthy crunch and nutty sweetness.
• Apple: crisp Honeycrisp or tart Granny Smith bring juicy sweetness and bright acid.
• Avocado: creamy optional slice gives monounsaturated fats and silky mouthfeel.
• Goat cheese: tangy crumbled cheese adds protein and a bright salty bite.
• Maple vinaigrette: maple syrup plus vinegar makes sweet tangy dressing with mellow acid.

Ingredient Quantities

• 6 cups mixed dark leafy greens (spinach, kale, romaine mixed)
• 2 cups cooked chicken or leftover turkey, chopped or shredded
• 3 cups butternut squash, peeled and cut into 1-inch cubes (about 1 small squash)
• 6 slices bacon, cooked and crumbled
• 1/2 cup pecans, toasted and roughly chopped
• 1 large apple (Honeycrisp or Granny Smith), cored and diced
• 1 ripe avocado, sliced (optional)
• 2 large eggs, hard boiled and quartered
• 1/4 small red onion, thinly sliced
• 1/2 cup crumbled goat cheese or feta (optional)
• Maple vinaigrette: 1/4 cup extra virgin olive oil
• Maple vinaigrette: 2 tablespoons pure maple syrup
• Maple vinaigrette: 2 tablespoons apple cider vinegar
• Maple vinaigrette: 1 teaspoon Dijon mustard
• Maple vinaigrette: salt and freshly ground black pepper to taste

How to Make this

1. Preheat oven to 425°F. On a rimmed baking sheet toss the 3 cups butternut squash cubes with a light drizzle of the extra virgin olive oil (you can pull it from the 1/4 cup set aside for the dressing), salt and pepper, spread in one layer and roast 20 to 25 minutes until caramelized and tender.

2. While the squash roasts, cook the 6 slices bacon until crisp in a skillet or on a separate sheet pan, drain on paper towels and crumble; reserve a teaspoon of the bacon fat if you want extra smoky flavor for the squash.

3. Toast the 1/2 cup pecans in a dry skillet over medium heat 3 to 4 minutes, shaking the pan so they don’t burn, then roughly chop and set aside.

4. Hard boil the 2 large eggs: simmer 9 to 12 minutes from boiling for firm yolks, cool in cold water, peel and quarter.

5. Prepare the maple vinaigrette: in a small bowl whisk together 1/4 cup extra virgin olive oil, 2 tablespoons pure maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and salt and freshly ground black pepper to taste.

6. Prep the remaining salad bits: chop or shred 2 cups cooked chicken or leftover turkey, core and dice 1 large apple, thinly slice 1/4 small red onion, slice 1 ripe avocado if using, crumble 1/2 cup goat cheese or feta if using, and measure out 6 cups mixed dark leafy greens.

7. If you like warm roasted squash, let it sit a few minutes off the heat so it’s just warm not piping hot; warm squash and warm chicken are great, but don’t put steaming items straight onto the greens or they’ll wilt.

8. Assemble the Cobb: on a large platter or in a big bowl spread the 6 cups mixed greens, then arrange rows or clusters of the chopped chicken/turkey, roasted butternut squash, crumbled bacon, toasted pecans, diced apple, avocado slices, quartered eggs, thin red onion slices and crumbled cheese.

9. Drizzle the maple vinaigrette over the salad (start with half, then add more to taste), toss lightly or let guests serve themselves, and finish with extra salt and pepper if needed. Enjoy this as a hearty fall main or a special side.

Equipment Needed

1. Rimmed baking sheet (for roasting the squash)
2. Large skillet (to cook bacon and toast pecans)
3. Chef’s knife
4. Cutting board
5. Large bowl or platter (to assemble the Cobb)
6. Small bowl and whisk or fork (for the maple vinaigrette)
7. Measuring cups and spoons
8. Tongs or spatula, oven mitts and paper towels

FAQ

Harvest Cobb Salad Recipe Substitutions and Variations

• Cooked chicken or leftover turkey: try roasted chickpeas for a vegetarian boost; canned tuna or smoked salmon if you want seafood; or pan-seared tofu or tempeh for a plant protein option.
• Butternut squash (1-inch cubes): swap with roasted sweet potato cubes; use acorn or kabocha squash for a similar texture; or roast carrots for a sweeter, quicker sub.
• Bacon: use prosciutto or pancetta for a salty, crisp bite; turkey bacon or center-cut bacon for a leaner choice; or crispy smoked tempeh or coconut bacon for a vegetarian pick.
• Pecans, toasted: substitute toasted walnuts or almonds for similar crunch; pumpkin seeds (pepitas) for nut-free crunch; or sunflower seeds if someone has a tree-nut allergy.

Pro Tips

1) Roast smarter, not longer. Don’t overcrowd the pan or you’ll steam the squash, not caramelize it, and if you saved a teaspoon of bacon fat toss the cubes in it for a smoky boost, you’ll thank me later.

2) Toast the pecans till they smell nutty but watch them close because they go from perfect to burnt fast, let them cool before chopping so they don’t turn to crumbs, rough pieces give the salad nicer texture.

3) Make the vinaigrette in a jar and shake or whisk the mustard with the vinegar first, then slowly add the oil so it emulsifies better, start by dressing half the salad and add more after tasting cause maple syrup can hide other flavors.

4) Prep eggs and avocado right before serving if possible, shock boiled eggs in cold water to avoid that grey ring and peel under running water, and squeeze a little lemon on avocado slices to keep them green, also keep hot items just warm not steaming so the greens dont wilt.