Autumn Chicken Cobb Salad Recipe

Introduction

This Autumn Chicken Cobb Salad combines seasonal flavors with hearty ingredients for a satisfying meal. Roasted butternut squash, tender grilled chicken, and crisp greens come together with a sweet and tangy maple-balsamic vinaigrette. It’s perfect for a fresh, colorful lunch or dinner.

Ingredients

• 2 cups baby spinach & arugula mix
• 1 cup grilled chicken, sliced (or rotisserie)
• 1 cup roasted butternut squash (½-inch cubes)
• 2 hard-boiled eggs, sliced
• 2 tbsp dried cranberries (or pomegranate arils)
• 2 tbsp blue cheese crumbles (swap feta, goat cheese, or walnuts)

Maple-Balsamic Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• ½ tsp Dijon mustard
• Salt & pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Step 2: While the squash roasts, prepare the dressing. Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Shake well and adjust seasoning to taste.
3. Step 3: Cook the hard-boiled eggs by boiling them for 10–12 minutes. Cool under cold water, peel, and slice.
4. Step 4: On a large platter or individual plates, spread out the baby spinach and arugula mix. Arrange the grilled chicken, roasted butternut squash, sliced eggs, dried cranberries, and blue cheese on top.
5. Step 5: Drizzle the maple-balsamic vinaigrette over the salad right before serving to keep the greens fresh and crisp.

Tips & Variations

• For extra crunch, add toasted walnuts or pecans in place of cheese.
• Use pomegranate arils instead of dried cranberries for a fresher burst of sweetness.
• Swap grilled chicken for turkey or tofu to vary the protein.
• Make the dressing ahead and store it in the fridge for up to a week.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the greens unwashed until ready to serve to maintain freshness. Reheat the roasted squash and chicken gently before assembling the salad. Dress the salad just before eating to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of roasted?

Roasting the butternut squash enhances its sweetness and texture. Using it raw will result in a much firmer, less flavorful bite, so roasting is recommended for this salad.

Is this salad suitable for meal prep?

Yes, prepare and store the components separately and assemble just before eating. The dressing should be added at the last moment to keep the greens crisp and fresh.

Autumn Chicken Cobb Salad Recipe

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★★★★★

4.9 from 128 reviews

A vibrant and nutritious Autumn Chicken Cobb Salad featuring a fresh mix of baby spinach and arugula topped with grilled chicken, roasted butternut squash, hard-boiled eggs, dried cranberries, and blue cheese, all brought together with a sweet and tangy maple-balsamic vinaigrette. Perfect for a wholesome and flavorful meal celebrating fall flavors.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups baby spinach & arugula mix
• 1 cup grilled chicken, sliced (or rotisserie chicken)
• 1 cup roasted butternut squash (½-inch cubes)
• 2 hard-boiled eggs, sliced
• 2 tbsp dried cranberries (or pomegranate arils)
• 2 tbsp blue cheese crumbles (or swap with feta, goat cheese, or walnuts)

Maple-Balsamic Vinaigrette

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• ½ tsp Dijon mustard
• Salt & pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 20–25 minutes until they are golden and tender, stirring halfway through cooking for even roasting.
2. Prepare the Dressing: In a small jar or bowl, combine 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of maple syrup, ½ teaspoon of Dijon mustard, and salt and pepper to taste. Shake or whisk well until fully emulsified. Taste and adjust seasonings as desired.
3. Cook the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil and cook for 10–12 minutes for hard-boiled eggs. Remove from heat, cool in ice water, peel, and slice thinly.
4. Assemble the Salad: On a large platter or salad bowl, spread the baby spinach and arugula mix evenly. Arrange the grilled chicken slices, roasted butternut squash, sliced hard-boiled eggs, dried cranberries, and blue cheese crumbles artfully over the greens.
5. Finish and Serve: Drizzle the prepared maple-balsamic vinaigrette over the salad just before serving. Toss gently if desired or serve as is for a composed presentation.

Notes

• Use rotisserie chicken for a time-saving option.
• Swap blue cheese with feta, goat cheese, or walnuts based on preference or dietary needs.
• Roasted butternut squash can be prepared ahead and reheated slightly before assembly.
• For added crunch, consider adding crispy bacon or toasted nuts.
• Adjust maple syrup quantity in the dressing to control sweetness.

Keywords: Autumn salad, chicken cobb salad, roasted butternut squash, maple balsamic dressing, fall salad, healthy chicken salad