This Fall Cobb Salad is an autumn-themed version of a classic cobb that's tossed in a simple, 4-ingredient Honey Mustard Dressing. This salad is fall in a bowl and it's a tasty, festive way to celebrate the season!
About This Recipe
This recipe is the best of a Classic Cobb Salad paired with fall harvest-inspired ingredients. It has the traditional bacon, eggs and blue cheese of a cobb; but they're mixed with apples, pecans, and squash.
If you like cobb salad (or if you just like SALADS...) you'll love this recipe!
Plus the dressing really takes this salad to the next level. It's a simple honey mustard dressing that you'll want to make all the time! It's sweet and tangy and makes any salad taste so fresh.
Here's what you'll need to make this recipe:
- Hard boiled eggs
- Butternut squash (frozen or fresh)
- Blue cheese
Honey mustard dressing:
- Olive oil
- Apple cider vinegar
See full recipe at the bottom of the page for quantities.
Step 1: Mix the Dressing
In a small bowl, stir together the dressing ingredients. Stir or whisk until emulsified (fully mixed & thickened).
Step 2: Make the Salad
Add all of the salad ingredients to a large bowl. If using frozen butternut squash, heat it (using the microwave or stovetop) according to the package’s instructions and then let it cool before adding it to the salad.
TIP: If you have time, you can also use fresh butternut squash or pumpkin. Roast it in the oven to cook it, cube it and then add it to your salad.
Step 3: Add Dressing
Drizzle as much of the dressing as preferred on top and toss to mix. Toss gently using tongs if you have them.
Step 4: Serve
Enjoy! Serve immediately.
TIP: If you aren't planning to eat this recipe immediately, wait to add the dressing until just before serving.
Lettuce: this recipe calls for romaine lettuce but you can swap this out for your an alternative like spring greens, butter lettuce or kale.
Apple: honeycrisp is my favorite apple to use in this recipe but you can use any red apple. Use 1 large apple or 2 small ones.
Butternut squash: pumpkin or sweet potato can be used in place of butternut squash. You can buy these frozen to save the time it takes to cook them.
Cheese: this recipe calls for blue cheese but you could use feta or queso fresco instead.
Chicken: a classic cobb salad also includes chicken — and it makes a tasty addition to this recipe if you'd like to add it.
About The Dressing
This recipe uses a simple homemade version of a classic honey mustard dressing. It's made with only 4 ingredients: olive oil, apple cider vinegar, honey and dijon (and salt & pepper).
The dressing is flavorful and the perfect complement to all of the fall-inspired ingredients in this salad! It adds just the right amount of sweet and tangy flavor to every bite.
Add More Honey & Mustard
This dressing recipe is also very versatile! Feel free to adjust the amount of honey and mustard to fit your personal preferences. Give it a quick taste before adding it to your salad and adjust accordingly.
If you aren't a fan of honey mustard dressing you could swap it out for other dressings like: balsamic, apple cider, poppyseed, or a citrus dressing.
How to Store Leftovers
Store any leftovers in the fridge in an airtight container. This recipe will stay good for 1 - 2 days as the avocados tend to brown quickly.
For best results, store the dressing in a separate container and toss just before serving.
Frequently Asked Questions
This is a 'fall' cobb salad because it's full of fall-inspired ingredients like apple, squash, and pecans but also includes many of the 'classic' cobb elements like eggs, bacon, and blue cheese. It's the best of both recipes!
This recipe is hearty enough to serve as a main course (serves 4 - 6 people, depending on portion size) but can also be a side salad. Pair it with some crusty bread, a cozy fall soup, or top it with chicken for some added protein.
For more fall favorite salads, check out these top recipes for the season:
You can also check out our collection of fall recipe here: Browse Fall Salads.
If you try this recipe, I would love to hear your thoughts! Please leave a comment at the bottom of this page. And if you share a photo on social media, I'd love to see it! You can tag me on: Instagram, Facebook, or TikTok.Print