This post may contain affiliate links. Please see our disclosure policy.
There’s nothing like a hearty salad that feels like fall in a bowl, and this harvest cobb salad is exactly that. Roasted butternut squash, crisp honeycrisp apples, savory chicken, crunchy pumpkin seeds, and a maple-dijon dressing make every bite taste like autumn. It’s a high protein fall twist on a classic cobb salad you’ll want to make again and again!
Table of Contents
- High Protein Harvest Cobb Salad with Maple-Dijon Dressing
- Why you’ll love this fall cobb salad recipe
- How to make harvest chicken cobb salad
- Watch me make this delicious meal
- Recipe tip
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More high protein salad recipes you’ll love
- Harvest Cobb Salad with Maple-Dijon Dressing Recipe
- Save this harvest cobb salad to Pinterest and make it later!
High Protein Harvest Cobb Salad with Maple-Dijon Dressing
Fall is my favorite season to cook. The air gets cooler, the produce at the grocery store gets so good, and I start craving cozy food without giving up the fresh, light feeling I love about a big salad.
This harvest cobb salad is my answer!
It’s hearty enough to be dinner, but it still feels light and refreshing.
My kids especially love the crunchy apples and cheese cubes.
Whether you need a quick weeknight dinner, a meal-prep lunch for the week, or a gorgeous platter for a fall gathering, this salad is it!
Why you’ll love this fall cobb salad recipe
Full of fall flavors – Butternut squash, honeycrisp apples, and maple syrup turn a traditional cobb salad into a cozy, seasonal favorite.
High protein – Chicken, hard-boiled eggs, crispy bacon, and cheddar cheese give this hearty salad 33 grams of protein per serving to make it satisfying enough for dinner.
Meal-prep friendly – Prep the components ahead of time and you’ve got a favorite salad ready to go for busy weeknights.
Totally versatile – Swap in rotisserie chicken, try goat cheese instead of cheddar, or toss in golden raisins for extra sweetness.
Simple ingredients you’ll need
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Spring greens – The fresh, crisp base for the salad (romaine lettuce or your favorite greens work too).
- Hard-boiled eggs – Adds protein and richness, one of the classic building blocks of a Cobb salad.
- Butternut squash – Roasted until caramelized for that cozy, sweet fall flavor.
- Chicken tenders – Keeps this an entree salad that’s hearty enough for dinner (rotisserie chicken works great too).
- Bacon – Crispy and salty, adds crunch and savory flavor to every bite.
- Apple – Honeycrisp or pink lady bring natural sweetness and crunch.
- Cheddar cheese – Sharp cheddar adds a bold, creamy bite (goat cheese or feta work too).
- Pumpkin seeds – A crunchy, seasonal topping that ties the fall flavors together.
Maple vinaigrette dressing ingredients
- Maple syrup – Brings warm, natural sweetness that balances the tangy mustard.
- Dijon mustard – Adds the tang and depth that makes this dressing so craveable.
- Lemon juice – Brightens everything up with a fresh, citrusy kick.
- Extra virgin olive oil – Rounds out the dressing with richness.
- Sea salt and black pepper
How to make harvest chicken cobb salad
- Preheat your oven to 400 degrees F. Toss diced butternut squash with a drizzle of olive oil, a spoonful of maple syrup, and a sprinkle of cinnamon. Roast for 25-30 minutes, until caramelized and golden.
- Hard-boil the eggs (start in cold water, bring to a gentle boil, then cook 9-10 minutes before cooling in an ice bath). Cook the bacon until crispy, then dice. Prepare the chicken tenders (if starting with raw tenders, season and cook in a skillet over medium heat for 4-5 minutes per side, or until they reach an internal temperature of 165 degrees F, then dice), or use pre-cooked chicken to save time (my go-to recipe is linked!).
- Layer spring greens in each bowl, then top with sliced eggs, roasted squash, chicken, bacon, diced apple, cheddar cheese, and pumpkin seeds.
- Whisk together the maple syrup, Dijon mustard, lemon juice, and olive oil. Season with salt and pepper to taste.
- Drizzle that delicious dressing on and enjoy right away!
Watch me make this delicious meal
The full how to video can be watched below, or on my YouTube channel!
Recipe tip
- Get ahead with hard-boiled eggs. Boil a big batch on Sunday, so you have them ready for quick salads, snacks, or breakfasts all week.
- Bake your bacon. Cook thick-cut bacon on a sheet pan at 400 degrees F for 15-20 minutes instead of pan-frying. Less mess, better texture.
- Keep apples from browning by tossing diced apples with a little lemon juice before adding it to the salad or storing it.
Serving suggestions
- Serve it as a light dinner with a slice of crusty bread on the side.
- Build it on a large platter for a fall dinner party or holiday gathering, and let everyone serve themselves.
- Pair it with a warm mug of apple cider for the ultimate cozy fall meal.
Meal prep & storage
This harvest cobb salad is one of my favorite salads for meal prep!
Store the greens, roasted butternut squash, proteins (chicken, bacon, and eggs), diced apple, and toppings in separate airtight containers in the fridge so everything stays fresh.
Keep the dressing in a small mason jar and shake before using – it will keep well in the fridge for up to 7 days.
When you’re ready to eat, assemble the salad and add the dressing right before serving so the greens stay crisp.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this good cobb salad recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Make it vegetarian – Skip the bacon and chicken, and add roasted chickpeas, crispy roasted black beans, or quinoa for protein.
Swap the protein – Use leftover turkey or rotisserie chicken instead of chicken tenders.
Try a different cheese – Goat cheese or feta cheese both work beautifully in place of cheddar.
Swap the vinaigrette – Try honey poppy seed dressing instead of the maple-dijon dressing for a different kind of sweetness.
Add more veggies – Roasted sweet potatoes make a great addition or substitute for the butternut squash.
Frequently asked questions
Yes. Store the salad components separately in airtight containers, then assemble just before eating for the best texture.
Roasted sweet potatoes are a great substitute, and they roast in about the same amount of time.
Stored in a sealed mason jar in the fridge, the dressing stays fresh for up to 7 days. Shake well before using.
Yes, as written, this harvest cobb salad is naturally gluten-free. Just double-check that your bacon and any add-ins are labeled gluten-free.
More high protein salad recipes you’ll love
- Green goddess chicken salad
- Grilled southwest salad with chicken
- Chicken, bacon and egg Caesar salad
Harvest Cobb Salad with Maple-Dijon Dressing
Ingredients
- 8 cups spring greens, or your favorite salad greens
- 6 hard-boiled eggs, sliced
- 2 cups roasted butternut squash, tossed with EVOO, maple syrup, and cinnamon
- 8 cooked chicken tenders, diced (or use rotisserie chicken for convenience)
- 6 slices of bacon, cooked until crispy and diced
- 1 apple, diced (Honeycrisp or Pink Lady work beautifully here)
- ½ cup diced cheddar cheese, sharp cheddar for bold flavor
- ½ cup pumpkin seeds
Maple Dijon Dressing
- ¼ cup maple syrup
- ¼ cup dijon mustard
- ¼ cup lemon juice
- 2 tbsp extra virgin olive oil
- sea salt and black pepper, to taste
Instructions
- Roast the squash. Preheat your oven to 400 degrees F. Toss diced butternut squash with a drizzle of EVOO, a spoonful of maple syrup, and a sprinkle of cinnamon. Roast for 25-30 minutes until caramelized and golden.
- Cook your proteins. Hard-boil the eggs (start in cold water, bring to a gentle boil, then cook 9-10 minutes before cooling in an ice bath). Cook the bacon until crispy, then dice. Prepare the chicken tenders (if starting with raw tenders, season and cook in a skillet over medium heat for 4-5 minutes per side, or until they reach an internal temperature of 165 degrees F, then dice), or use pre-cooked chicken to save time (my go-to recipe is linked!).
- Build the bowls. Layer spring greens in each bowl, then top with sliced eggs, roasted squash, chicken, bacon, diced apples, cheddar cheese, and pumpkin seeds.
- Make the dressing. Whisk together maple syrup, Dijon mustard, lemon juice, and EVOO. Season with salt and pepper to taste.
- Drizzle and enjoy. Pour the dressing over your salad bowls and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this harvest cobb salad to Pinterest and make it later!
If you try this fall harvest cobb salad recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
