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Harvest Cobb Salad with Poppy Seed Dressing

Harvest Cobb Salad with Poppy Seed Dressing
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Harvest Cobb Salad with Poppy Seed Dressing is a vibrant and colorful salad featuring crisp mixed greens, sweet roasted butternut squash, smoky bacon, creamy hard-boiled eggs, juicy cherry tomatoes, buttery avocado slices, and tangy crumbled blue cheese. All ingredients are beautifully combined and enhanced with a luscious sweet and tangy homemade poppy seed dressing. This fresh, satisfying, and customizable salad is perfect for lunch, dinner, or festive gatherings and celebrates the best of seasonal produce with an easy-to-make method.

Ingredients

Scale

Salad Ingredients

  • 4 cups mixed greens (romaine, spinach, or spring mix)
  • 2 cups roasted butternut squash cubes (about 1 small squash)
  • 6 slices crispy bacon, cooked and crumbled
  • 3 hard-boiled eggs, peeled and sliced or chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped walnuts or pecans (optional)

Poppy Seed Dressing

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into uniform pieces. Toss the cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized around the edges. Allow to cool slightly before adding to the salad.
  2. Prepare the Dressing: In a bowl, whisk together apple cider vinegar, honey or maple syrup, Dijon mustard, olive oil, and a generous sprinkle of poppy seeds. Season with salt and pepper to taste. Keep the dressing chilled until ready to use.
  3. Cook Bacon and Prepare Eggs: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble once cooled. Meanwhile, boil eggs for 9-12 minutes until hard-boiled. Cool eggs in ice water, peel, then slice or chop.
  4. Assemble the Salad: Arrange a bed of mixed greens on serving plates or a large platter. Neatly arrange roasted squash cubes, crumbled bacon, halved cherry tomatoes, avocado slices, sliced eggs, and crumbled blue cheese on top. Sprinkle with chopped nuts if desired.
  5. Dress and Serve: Just before serving, drizzle the homemade poppy seed dressing generously over the salad. Toss lightly if preferred or serve composed to showcase the colorful layers.

Notes

  • Use the freshest mixed greens for best texture and flavor.
  • Cut butternut squash into uniform cubes to ensure even roasting.
  • Cook bacon until just crispy to maintain a perfect crunch without dryness.
  • Adjust dressing sweetness and acidity to your taste preference.
  • Prep ingredients like roasting squash and cooking bacon ahead for quick assembly.
  • Store leftover salad ingredients separately from the dressing to prevent sogginess.
  • Do not freeze the salad as greens, avocado, and dressing textures will be compromised.
  • Warm roasted squash separately if reheating; avoid reheating the full salad.

Nutrition

Keywords: Harvest salad, Cobb salad, poppy seed dressing, roasted butternut squash, bacon salad, fall salad, seasonal salad, healthy salad, gluten free salad, colorful salad

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