Description
When classic Cobb meets crisp autumn air, magic happens. Think smoky chicken, caramelized butternut squash, crispy bacon, creamy eggs, tangy blue cheese, and tart cranberries—all drizzled with maple-balsamic vinaigrette. It’s hearty enough for dinner, festive enough for Friendsgiving, and guaranteed to make every bite taste like sweater weather.
Ingredients
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2 cups baby spinach & arugula mix
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1 cup grilled chicken, sliced (or rotisserie)
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1 cup roasted butternut squash (½-inch cubes)
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2 hard-boiled eggs, sliced
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2 slices bacon, cooked & crumbled (or smoked almonds)
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2 tbsp dried cranberries (or pomegranate arils)
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2 tbsp blue cheese crumbles (swap feta, goat cheese, or walnuts)
Maple-Balsamic Vinaigrette:
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2 tbsp olive oil
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1 tbsp balsamic vinegar
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1 tsp maple syrup
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½ tsp Dijon mustard
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Salt & pepper to taste
Instructions
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Roast squash: Toss cubes with oil, salt, pepper. Roast at 400°F for 20–25 min until golden.
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Dressing: Shake olive oil, balsamic, maple, Dijon, salt + pepper in a jar. Taste, adjust.
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Eggs: Boil 10–12 min, cool, peel, slice.
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Bacon: Cook until crispy, crumble.
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Assemble: Spread greens on platter. Arrange chicken, squash, eggs, bacon, cranberries, and cheese.
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Finish: Drizzle with dressing right before serving.
Notes
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Serve family-style on a rustic board for “gather ‘round” vibes.
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Pair with sourdough + butternut soup for a full cozy meal.
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For low-carb flair, pile into squash “boats.”
- Prep Time: 15 min (20 if roasting squash)
- Cook Time: 20–25 min
Nutrition
- Calories: 480
- Carbohydrates: 26g
- Protein: 35g