Harvest Cobb Salad with Maple Balsamic Dressing
Every autumn, I crave a salad that’s as colorful as the fall leaves outside my window. The first time I made this Harvest Cobb Salad, I had just returned from the farmer’s market with crisp Honeycrisp apples and fresh sweet potatoes. As the chicken sizzled in the pan and the maple vinaigrette whisked together, the whole kitchen filled with warm, cozy aromas. When I took the first bite sweet apples, smoky bacon, tangy goat cheese, and that earthy roasted sweet potato it felt like the season of harvest had been captured in one bowl. This salad isn’t just food; it’s fall comfort and freshness combined.
Table of Contents
Table of Contents
Harvest Cobb Salad
Ingredients
Equipment
Method
- Pat the chicken dry and season with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side until golden and fully cooked (165°F). Let rest, then slice.
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized, flipping halfway.
- In a bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth. Chill for 10 minutes.
- In a large bowl or platter, layer the mixed greens. Top with sliced chicken, apples, roasted sweet potatoes, goat cheese, cranberries, pecans, bacon, and eggs.
- Drizzle with maple balsamic vinaigrette just before serving and gently toss if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this Harvest Cobb Salad
- Full of fall flavors – roasted sweet potatoes, apples, cranberries, and maple vinaigrette bring autumn to your plate.
- Balanced & hearty – protein from chicken, eggs, and bacon makes this more than just a salad.
- Perfect for entertaining – a gorgeous seasonal salad for Thanksgiving or a cozy dinner party.
- Customizable – swap cheeses, nuts, or fruit to fit your taste or pantry.
Ingredients you’ll need
For the chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp garlic powder
For the salad
- 6 cups mixed greens (spring mix, romaine, or butter lettuce)
- 1 large apple, thinly sliced (Honeycrisp or Fuji work best)
- 1 cup roasted sweet potato, diced
- ½ cup crumbled goat cheese or feta
- ½ cup dried cranberries or cherries
- ½ cup pecans, toasted and chopped
- 4 slices cooked bacon, crumbled
- 2 hard-boiled eggs, quartered
For the maple balsamic vinaigrette
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Ingredient tips & swaps:
- Swap chicken for turkey (great use of Thanksgiving leftovers).
- Pecans can be replaced with walnuts or almonds.
- Goat cheese can be substituted with blue cheese for a bolder flavor.
How to make Harvest Cobb Salad step-by-step
- Prepare the chicken – Pat chicken dry, season with salt, pepper, paprika, and garlic powder. Heat oil in a skillet, cook chicken 5–7 minutes per side until golden and fully cooked (165°F). Rest, then slice.
- Roast the sweet potatoes – Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
- Make the dressing – Whisk olive oil, balsamic vinegar, maple syrup, Dijon, garlic, salt, and pepper until smooth.
- Assemble – Layer mixed greens in a large bowl or platter. Top with sliced chicken, apple slices, roasted sweet potato, goat cheese, cranberries, pecans, bacon, and eggs.
- Serve – Drizzle with maple balsamic vinaigrette just before serving.
How to serve Harvest Cobb Salad
- As a main dish – hearty enough for lunch or dinner.
- Holiday twist – serve it alongside turkey, stuffing, and rolls for a refreshing Thanksgiving side.
- Autumn lunch prep – portion into mason jars with dressing at the bottom for easy grab-and-go meals.
- Pairings – works beautifully with butternut squash soup or a slice of warm crusty bread.
Pro tips to perfect your salad
- Slice apples just before serving to keep them crisp and prevent browning.
- Roast extra sweet potatoes you’ll snack on them while assembling.
- Toast pecans lightly in a dry skillet for maximum flavor.
- Use a mix of lettuce textures (butter + romaine) for crunch and softness.
- Chill the dressing for 10 minutes before drizzling to let flavors meld.
Common mistakes to avoid
- Overcooking chicken – dry chicken ruins the balance; always rest it before slicing.
- Skipping the sweet potato flip – turning halfway ensures even caramelization.
- Overdressing – add vinaigrette just before eating to avoid soggy greens.
- Using un-toasted nuts – raw nuts lack the depth of flavor this salad deserves.
Storage & reheating instructions
| Part of Salad | Storage | Notes |
| Mixed greens + toppings (without dressing) | 2–3 days in airtight container | Keep apples separate to avoid browning |
| Roasted sweet potatoes | 3–4 days in fridge | Reheat in oven or air fryer for crisp edges |
| Chicken | 3 days in fridge | Slice only before serving |
| Maple vinaigrette | 1 week in fridge | Shake well before using |
Freezer note: Only the cooked chicken and roasted sweet potatoes freeze well (up to 2 months). Do not freeze greens or apples.
Frequently asked questions
Can I make this vegetarian?
Yes—skip the chicken and bacon, add roasted chickpeas or extra eggs for protein.
What apples are best?
Honeycrisp, Fuji, or Pink Lady—firm and sweet-tart varieties hold up best.
Can I make this ahead?
Yes, prep all ingredients up to 2 days in advance but assemble just before serving.
What cheese works best?
Goat cheese for tangy creaminess, feta for salty balance, or blue cheese for bold flavor.
Is this gluten-free?
Yes—all ingredients are naturally gluten-free, just double-check store-bought items.
Conclusion
This Harvest Cobb Salad is more than just a salad it’s a celebration of fall on a plate. Between the sweet roasted potatoes, juicy apples, smoky bacon, and maple balsamic vinaigrette, every forkful bursts with seasonal flavor. Whether you’re hosting a holiday dinner, prepping weekday lunches, or just craving something hearty yet fresh, this salad is guaranteed to impress. Save this recipe to your Pinterest board for cozy autumn meals you’ll want to make it again and again.
