Description
Celebrate autumn with this vibrant Fall Cobb Salad, a delightful blend of fresh greens, roasted butternut squash, creamy avocado, and crunchy pecans. Tossed in a tangy balsamic vinaigrette, this dish is not only visually stunning but also a breeze to prepare. Perfect for cozy gatherings or nutritious lunches, each bite captures the essence of fall.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup butternut squash (cubed)
- 1 medium avocado (sliced)
- 2 hard-boiled eggs (quartered)
- 1/2 cup blue cheese (crumbled)
- 1/2 cup candied pecans
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash; toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- While the squash roasts, place eggs in cold water; bring to a boil, cover, and turn off heat after 12 minutes. Cool in ice water.
- In a large bowl or platter, layer mixed greens as the base.
- Top with roasted butternut squash and sliced avocado.
- Add quartered eggs, crumbled blue cheese, and candied pecans.
- Drizzle balsamic vinaigrette just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate (300g)
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 215mg