This chicken cobb salad (which can also be made with leftover turkey from Thanksgiving!) is the ultimate fall harvest salad! Featuring dark leafy greens, roasted butternut squash, bacon, pecans, and apples, this salad is hearty, flavorful and full of textures!
- 4 cups butternut squash cut into 1-inch cubes
- 1 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 4 slices bacon
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded turkey or chicken (8 ounces)
- 1 Honeycrisp or Jonathan apple, cored and diced
- ⅔ cup pecan halves, toasted and chopped
- ⅓ cup dried cranberries
- ½ cup peeled Manchego or Parmesan (2 ounces)
Heat oven to 400 degrees F.
Place squash on a sheet pan and drizzle with olive oil, salt, and pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25–30 minutes, tossing halfway through.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften. Add greens and toss to combine.
Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.
Whisk together oil, vinegar, shallot, maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste.
Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste.
Make ahead tip: all of the toppings, the vinaigrette, and the greens can be prepped ahead of time. Store everything in airtight containers in the refrigerator for up to 3 days. Reheat the bacon, chicken and squash in the microwave if desired.
- Serving Size: 1/4 of the recipe
- Calories: 573
- Sugar: 13g
- Sodium: 732mg
- Fat: 35g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 67mg
Keywords: cobb salad, chicken cobb salad, harvest salad,