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Harvest Cobb Salad with Maple Dressing

A colorful and satisfying salad featuring roasted butternut squash, smoky bacon, creamy avocado, and crisp apples, complemented by a maple mustard dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Seasonal
Calories: 650
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup butternut squash, chopped Choose firm pieces for even roasting.
  • 1 spray Avocado oil spray For coating the squash.
  • to taste Sea salt
  • to taste Pepper
  • 2 pieces eggs Hard-boiled.
  • 5 slices applewood smoked bacon Cooked crispy.
  • 5-6 cups green leaf lettuce Base of the salad.
  • 1/4 cup unsweetened cranberries
  • 4 tbsp pecans Chopped.
  • 1/2 piece avocado Sliced.
  • 4 tbsp crumbled goat cheese
  • 1/2 piece Honeycrisp apple, sliced For sweetness and crunch.
For the maple mustard dressing
  • 3 tbsp Dijon mustard
  • 1/2 tbsp fine-grain Dijon mustard
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp water Adjust for desired consistency.
  • 1/4 tsp sea salt
  • dash pepper

Method
 

Preparation
  1. Heat the oven to 400°F.
  2. Spread the chopped butternut squash across a baking sheet in a single layer. Coat it with avocado oil spray, then season with sea salt and pepper.
Roasting the Squash
  1. Roast the squash for 25 to 30 minutes, flipping the pieces halfway through. Check for tenderness with a fork.
  2. Set the squash aside to cool slightly.
Boiling the Eggs
  1. Bring a pot of water to a boil. Carefully lower in the eggs and cook for 12 minutes.
  2. Transfer the eggs to an ice bath and let them cool before peeling and cutting.
Cooking the Bacon
  1. Cook the bacon in a skillet on the stovetop until crispy.
  2. Transfer to a plate to cool and then crumble into bite-sized pieces.
Mixing the Dressing
  1. In a small bowl, mix the Dijon mustard, fine-grain Dijon mustard, olive oil, maple syrup, sea salt, and pepper.
  2. Add the water gradually, stirring until the dressing reaches the desired consistency.
Assembling the Salad
  1. Divide the green leaf lettuce between two bowls.
  2. Arrange the eggs, roasted squash, crumbled bacon, goat cheese, avocado, apple, pecans, and cranberries over the greens.
  3. Drizzle with maple mustard dressing just before serving.
Make Ahead
  1. Roast the squash, boil the eggs, and cook the bacon in advance. Store each component separately in the refrigerator.
  2. Keep the dressing in a covered container. Assemble the salad shortly before serving.

Notes

For the best texture, avoid dressing the lettuce until just before serving. Adjust the dressing based on taste preferences.