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–+ servings

Fall Cobb Salad

A hearty and colorful salad featuring seasonal ingredients like roasted squash, cranberries, and nuts, perfect for autumn.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 8 cups mixed greens such as spinach and arugula
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup roasted butternut squash cubed
Toppings
  • 1 cup cooked quinoa for added protein
  • 1/2 cup feta cheese crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced

Method
 

Prepare the Squash
  1. Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
Make the Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad
  1. In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, roasted butternut squash, cooked quinoa, feta cheese, dried cranberries, and walnuts.
  2. Drizzle the dressing over the salad and toss gently to combine.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gFiber: 6gSugar: 8g

Notes

Feel free to customize the salad with your favorite seasonal ingredients or proteins like grilled chicken or turkey.

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