Harvest Cobb Salad. A fall twist on classic Cobb salad with butternut squash, bacon, apples, and goat cheese. Chicken and avocado make it healthy and filling. Perfect as a main dish salad or for Thanksgiving, Christmas, or anytime you need a great holiday side dish. Recipe at wellplated.com | @wellplated
5 from 2 votes
Leave a Review »

Harvest Salad with Butternut Squash

Yield: 4 servings
Cook Time:
5 mins
A fall twist on everyone's favorite Cobb Salad: butternut squash, apples and cranberries with bacon, avocado and chicken, tossed in an easy cider dressing.


For the Cobb Salad:

  • 1 small butternut squash — about 1 1/2 pounds, peeled, seeded, and cut into 3/4-inch dice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 slices thick-cut bacon
  • 4 large eggs
  • 2 whole boneless skinless chicken breasts
  • 8 cups mixed greens — such as Romaine, spinach, arugula, or baby kale (about 20 ounces)
  • 1 sweet crisp apple — such as gala or honeycrisp, cored thinly sliced (no need to peel)
  • 2 ripe avocados — sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese — about 2 ounces
  • 1/3 cup toasted pepitas — pumpkin seeds

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic — minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Cook the squash: Place over racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Spread squash cubes in a single layer on a baking sheet, then drizzle with olive oil, salt, and pepper. Toss to coat. Bake the squash until tender and caramelized, 15-20 minutes, turning once throughout. Set aside.
  2. Bake the bacon: Place an ovenproof baking rack on a second baking sheet. Coat with cooking spray, then arrange the bacon slices on the rack in a single layer. Place on the second rack in the oven with the squash. Bake until the bacon is as crisp as you like, about 12-20 minutes depending upon the thickness of your bacon. Transfer to a paper towel-lined plate and pat dry. Dice and set aside.
  3. Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water. Let rest a few minutes, then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut into slices. Set aside.
  4. Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Lightly pound the chicken to an even thickness and sprinkle with kosher salt and pepper. Grill for about 4 minutes per side, until cooked through and the internal temperature reaches 160 degrees F. Remove to plate, cover, and let stand for 5-10 minutes. Cut into bite-sized pieces and set aside. (If you prefer shredded chicken instead of grilled, prepare it according to this method.)
  5. Make the dressing: In a small bowl or large measuring cup, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon, garlic, salt, and pepper.
  6. Place the salad greens in a large bowl. Add the butternut squash, bacon, chicken, eggs, and apple. Drizzle with the dressing, toss gently to coat. Scatter the avocado, cranberries, goat cheese, and pepitas over the top. Enjoy!

Recipe Notes

  • The butternut squash, bacon, eggs, and chicken can all be prepared 2 days in advance. The dressing can be prepared up to 5 days in advance. Store items individually in the refrigerator. When ready to serve, let the chicken, squash, and bacon come to room temperature, then assemble the salad as directed. If possible, wait to add the apple and avocado until right before serving, so that they don't turn brown.
Course: Salad
Cuisine: American
Keyword: Harvest Salad with Butternut Squash, Healthy Cobb Salad Recipe

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 615, Fat: 43g, Saturated Fat: 10g, Cholesterol: 216mg, Sodium: 631mg, Carbohydrates: 41g, Fiber: 17g, Sugar: 19g, Protein: 22g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!