Description
Experience the vibrant colors and flavors of autumn with this delightful Fall Cobb Salad, featuring roasted butternut squash, crunchy apples, and creamy avocado.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, romaine)
- 2 cups roasted butternut squash, cubed
- 2 hard-boiled eggs, sliced
- 1 ripe avocado, sliced
- 1/2 cup crumbled blue cheese
- 1 cup sliced apples (Honeycrisp or Granny Smith)
- 1/2 cup toasted walnuts
- 1/4 cup balsamic vinaigrette (homemade or store-bought)
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper on a baking sheet.
- Roast the butternut squash for 20-25 minutes until tender and slightly caramelized.
- In a pot, bring water to a boil. Gently add the eggs and cook for 9-12 minutes. Transfer to ice-cold water to cool before peeling.
- In a large bowl or serving platter, layer mixed greens as your base. Top with roasted butternut squash, sliced hard-boiled eggs, avocado slices, blue cheese crumbles, apple slices, and toasted walnuts.
- Drizzle balsamic vinaigrette over the salad before serving. Toss gently if desired or allow guests to mix their own!
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 420
- Sugar: 8g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg
Keywords: Swap walnuts for pecans or pumpkin seeds for added crunch. Substitute blue cheese with goat cheese or feta based on preference. To keep ingredients fresh when preparing in advance, store components separately until serving.