This hearty salad puts a seasonal spin on the classic Cobb with fall produce and tangy maple vinaigrette. It's an entree salad that's perfect for sharing!
Course Salad
Cuisine American
Keyword apple cobb salad, fall cobb salad, harvest cobb salad
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil. Divide the pan in half with a foil "dam" by folding or crumpling a second piece of foil and fitting it into the center. (This will keep the bacon fat from saturating the squash as they both roast.) Place butternut squash cubes on one half of the pan and bacon slices on the other half.
Drizzle the squash with a little bit of olive oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, until the squash is tender and the bacon is crisp, flipping the bacon strips halfway through. (I like to start keeping an eye on the bacon after about 15 minutes, since different brands/thicknesses crisp at different rates.)
Drain the bacon on a double layer of paper towels and crumble when it's cool enough to handle.
Compose the Salad
In a large bowl, toss baby spinach and romaine with just enough dressing to lightly coat. Place the chicken breast cubes in a line down the center of the bowl. Arrange the rest of the salad add-ins in rows extending to the edges of the bowl.
Drizzle the salad with more of the vinaigrette and serve immediately.
Notes
The ingredient quantities listed are guidelines. Tweak the salad/proportions to your own personal preferences and make it your own! For ingredient swap ideas, see the Variations section in the blog post above.Meal Prep instructions can be found here.