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Colorful harvest cobb salad with grilled chicken, roasted squash, apples, dried cranberries, nuts, and fresh greens in a large bowl.
Callie Brooks

Harvest Cobb Salad

This Harvest Cobb Salad captures all the cozy, colorful flavors of fall with crisp apples, roasted sweet potatoes, smoky bacon, and a maple balsamic vinaigrette. It’s hearty enough for a meal and perfect for entertaining or prepping ahead.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Seasonal
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil (for chicken)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 6 cups mixed greens (spring mix, romaine, or butter lettuce)
  • 1 large apple, thinly sliced (Honeycrisp or Fuji)
  • 1 cup roasted sweet potato, diced
  • 1/2 cup crumbled goat cheese or feta
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup pecans, toasted and chopped
  • 4 slices cooked bacon, crumbled
  • 2 hard-boiled eggs, quartered
  • 1/4 cup olive oil (for vinaigrette)
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Equipment

  • skillet
  • baking sheet
  • mixing bowl
  • whisk
  • large salad bowl or platter
  • knife and cutting board

Method
 

  1. Pat the chicken dry and season with salt, pepper, smoked paprika, and garlic powder.
  2. 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.
  3. 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.
  4. In a bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth. Chill for 10 minutes.
  5. 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.
  6. Drizzle with maple balsamic vinaigrette just before serving and gently toss if desired.

Nutrition

Calories: 530kcalCarbohydrates: 24gProtein: 33gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 220mgSodium: 580mgPotassium: 780mgFiber: 4gSugar: 11gVitamin A: 7400IUVitamin C: 9mgCalcium: 130mgIron: 2.1mg

Notes

Customize this salad with blue cheese or feta instead of goat cheese, or swap pecans for walnuts. For a vegetarian version, skip the bacon and chicken and add roasted chickpeas. Assemble just before serving to keep textures crisp. Dressing can be made in advance and chilled.

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