Fall Harvest Cobb Salad
This fall harvest Cobb Salad is packed with all the deliciousness of fall - butternut squash, cranberries, and red leaf lettuce - with rich and robust flavors from the blue cheese and walnuts.
Servings: 2 Servings
Calories: 586kcal
Ingredients
- 1 head red leaf lettuce washed and chopped
- 2 strips bacon cooked and crumbled
- 1 chicken breast cooked and cubed
- 1 cup butternut squash cooked and cubed
- 1/4 cup blue cheese crumbles
- 1/4 cup walnuts toasted and chopped
- 2 tablespoons craisins
For the dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon honey or agave syrup
- 1/2 teaspoon dijon mustard
Instructions
- This recipe assumes you’ve already cooked the bacon, chicken, and butternut squash, which will take about 20 minutes.
- Get two large salad bowls. Fill with chopped lettuce.
- Divide the bacon, chicken, squash, blue cheese, walnuts and craisins among the two salads.
- In a small container, mix together the dressing ingredients and shake to combine.
- Pour the dressing on the salads and serve.
Nutrition
Calories: 586kcal | Carbohydrates: 25g | Protein: 33g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 99mg | Sodium: 489mg | Potassium: 835mg | Fiber: 3g | Sugar: 14g | Vitamin A: 7653IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 2mg