Harvest Chicken Cobb Salad Recipe | Fresh, Colorful & Hearty
I just made this gorgeous Harvest Chicken Cobb Salad, and honestly, I can’t stop thinking about it! It’s everything I want in a hearty yet refreshing meal — juicy chicken, roasted squash, crispy bacon, and a sweet-tangy apple dressing that ties it all together.
The best part? It looks as good as it tastes. I love how each bite feels cozy and satisfying, especially on a cool evening when I’m craving something wholesome but still light. If you enjoy cozy fall dishes like this, you’ll also love trying the Apple Cider Stew Over Mashed Potatoes Recipe for another comforting seasonal favorite.
Ingredients
Here’s everything you’ll need for this colorful, flavor-packed salad. I’ve added a few little notes to make sure every element turns out perfectly.
- 8 cups mixed greens (or your favorite lettuce) — The fresh greens add a crisp base; I like using a blend of baby spinach, arugula, and romaine for variety.
- 2 lbs chicken breast, cooked and sliced — Lean, juicy protein that keeps this salad filling enough for lunch or dinner.
- 1 medium butternut squash, peeled, diced, and roasted — Roasting brings out the natural sweetness and adds a comforting autumn touch.
- 4 hard-boiled eggs, sliced — Creamy, rich, and satisfying; they make the salad feel extra hearty.
- 12 oz bacon, cooked and crumbled — Adds smoky saltiness and crunch that contrasts beautifully with the sweetness of the dressing.
- 1 cup dried cranberries — A burst of tart and sweet flavor that balances the savory ingredients.
- 1 cup pecans, roughly chopped — Their nutty crunch gives texture and depth; toasting them slightly makes them extra flavorful.
- 1 cup crumbled blue cheese — A creamy, tangy cheese that brings boldness to every bite.
For the Apple Dressing
- ½ cup olive oil — A mild, smooth oil that blends the flavors together.
- ¼ cup apple cider vinegar — Adds a lovely tang and brightness.
- 3 tablespoons apple fruit spread — Gives the dressing its sweet and seasonal apple flavor.
- 1 teaspoon Dijon mustard — Helps emulsify the dressing and adds a subtle zing.
- ½ teaspoon salt and ½ teaspoon black pepper — Balances out the sweetness.
- 3–4 tablespoons water — To thin the dressing to your preferred consistency.
Note: This recipe serves several people — about 4–6 generous portions depending on serving size.
Variations
You can easily adapt this salad to fit different diets or flavor preferences.
- Dairy-free: Skip the blue cheese or replace it with a dairy-free alternative. Avocado also makes a creamy substitute.
- Vegetarian: Replace the chicken and bacon with roasted chickpeas, tempeh, or tofu for a plant-based twist.
- Lower-sugar: Use unsweetened apple purée instead of fruit spread, or skip the dried cranberries.
- Extra flavor: Add sliced apples, roasted sweet potatoes, or a drizzle of balsamic glaze for a gourmet finish.
- Add crunch: Swap pecans for walnuts or roasted pumpkin seeds if you prefer a different nutty flavor.
For another cozy, cheesy comfort dish, you can also try the Gnocchi With Caramelized Onions and Gruyere Recipe — it pairs beautifully with fall salads like this one.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
Here’s what you’ll need and why:
- Roasting pan or baking sheet – for cooking the squash until tender and golden.
- Skillet or grill pan – to cook or sear the chicken breasts.
- Mixing bowl or mason jar – perfect for whisking or shaking up the dressing.
- Cutting board and sharp knife – essential for prepping all the ingredients.
- Large salad bowl or serving platter – to layer and display your beautiful salad.
How to Make Harvest Chicken Cobb Salad Recipe
Let’s break this recipe down step by step — it’s simple and so rewarding.
Make the Dressing
Combine olive oil, apple cider vinegar, apple fruit spread, Dijon mustard, salt, pepper, and water in a small bowl or jar. Whisk or shake until the dressing is smooth and slightly thickened. Adjust the consistency with a little more water if needed.
Roast the Squash and Cook the Chicken
Toss the diced butternut squash in a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes until caramelized. While that’s roasting, season and cook your chicken breasts on a grill pan or skillet until golden and cooked through, then slice or dice them.
Prepare the Toppings
Boil the eggs, cook the bacon until crisp, and chop the pecans roughly. Arrange everything neatly on a large platter so it’s ready for assembly.
Assemble the Salad
Spread the mixed greens over your serving platter or bowl. Arrange the sliced chicken, roasted squash, hard-boiled eggs, crumbled bacon, dried cranberries, pecans, and blue cheese in sections or rows on top.
Drizzle and Serve
Just before serving, drizzle the dressing over the salad and toss gently to coat everything. Serve immediately for the freshest texture and flavor.
Additional Tips for Making This Recipe Better
After making this salad a few times, I’ve picked up some little tricks that really make it shine:
- I like roasting the squash with a pinch of cinnamon or smoked paprika — it adds warmth and depth.
- I always cook extra bacon; trust me, it disappears fast when serving!
- Make the dressing a day ahead — the flavors blend beautifully overnight.
- When assembling, I layer heavier toppings first (like chicken and squash) so the greens don’t get crushed.
- I’ve found it’s best to dress the salad right before eating to keep everything crisp.
How to Serve Harvest Chicken Cobb Salad Recipe?
This salad is stunning when presented on a large, shallow platter. Arrange the toppings in neat rows or clusters so every color and texture stands out. Sprinkle a few extra pecans or dried cranberries on top for garnish. I love serving it with a slice of warm crusty bread or soup on the side for a complete, cozy meal.
Nutritional Information
Here’s a rough estimate of what you’re getting per serving (varies by portion size):
- Calories: ~550–650 kcal
- Protein: ~40–45 g
- Carbohydrates: ~20–25 g
- Fat: ~30–35 g
This salad is rich in protein and healthy fats, keeping you full and satisfied.
Make Ahead and Storage
Storage
If you want to prep ahead, keep the dressing, greens, and toppings in separate containers. Store them in the fridge for up to 3 days to keep the textures fresh.
Freezing
This salad isn’t freezer-friendly because of the greens and eggs. However, you can freeze the cooked chicken and roasted squash separately for up to 2 months.
Reheating
When ready to eat, thaw and reheat the chicken and squash lightly, then assemble with fresh greens and other ingredients. Add dressing just before serving.
Why You’ll Love This Recipe
Here’s why this salad has become one of my absolute favorites:
- Hearty yet light: It’s filling enough to serve as a full meal without feeling heavy.
- Packed with fall flavor: The roasted squash, apples, and cranberries capture everything I love about autumn.
- Easy to customize: You can swap ingredients depending on what you have — it’s impossible to mess up.
- Balanced and beautiful: The mix of textures — crunchy, creamy, tender, and crisp — makes every bite exciting.
- Great for entertaining: It’s pretty enough for a dinner party but simple enough for a weeknight meal.
This Harvest Chicken Cobb Salad is one of those recipes that makes healthy eating feel indulgent. Every bite bursts with color, texture, and cozy fall flavor. Whether you’re meal-prepping for the week or hosting friends, this salad will impress every time — and trust me, you’ll be going back for seconds!
Harvest Chicken Cobb Salad Recipe
Ingredients
Method
- Combine olive oil, apple cider vinegar, apple fruit spread, Dijon mustard, salt, pepper, and water in a small bowl or jar. Whisk or shake until the dressing is smooth and slightly thickened. Adjust the consistency with a little more water if needed.
- Toss the diced butternut squash in a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes until caramelized. While that’s roasting, season and cook your chicken breasts on a grill pan or skillet until golden and cooked through, then slice or dice them.
- Boil the eggs, cook the bacon until crisp, and chop the pecans roughly. Arrange everything neatly on a large platter so it’s ready for assembly.
- Spread the mixed greens over your serving platter or bowl. Arrange the sliced chicken, roasted squash, hard-boiled eggs, crumbled bacon, dried cranberries, pecans, and blue cheese in sections or rows on top.
- Just before serving, drizzle the dressing over the salad and toss gently to coat everything. Serve immediately for the freshest texture and flavor.
Notes
- I like roasting the squash with a pinch of cinnamon or smoked paprika — it adds warmth and depth.
- I always cook extra bacon; trust me, it disappears fast when serving!
- Make the dressing a day ahead — the flavors blend beautifully overnight.
- When assembling, I layer heavier toppings first (like chicken and squash) so the greens don’t get crushed.
- I’ve found it’s best to dress the salad right before eating to keep everything crisp.
