Harvest Cobb Salad with Apples

This Harvest Cobb Salad has become my favorite way to celebrate fall flavors in one delicious bowl. With crispy apples and roasted sweet potatoes mingling with savory turkey bacon and crunchy pecans all drizzled in maple vinaigrette it is a showstopper for everything from busy weeknights to entertaining friends. The combination of colors textures and warm cozy flavors makes every bite feel special and satisfying.

The first time I put this on the table my family asked for seconds before they were even finished with their plates. Now it is part of our regular fall dinner rotation.

Ingredients

• Sweet potatoes: Choose firm orange varieties cut into even cubes so they roast evenly and provide a hearty base
• Olive oil: Look for extra virgin good quality oil to add rich flavor and help caramelize the vegetables
• Kosher salt and black pepper: Use fresh cracked pepper and flakes of salt to enhance all the flavors
• Cooked bacon: Opt for thick cut for added crunch or substitute with turkey bacon for a lighter touch
• Mixed spring greens: Pick a fresh blend for variety of color and taste avoid wilted or soggy leaves
• Romaine lettuce: Gives sturdiness and complements the spring greens with extra crunch
• Cooked shredded turkey or chicken: Use leftover roasted turkey or rotisserie chicken juicy and moist is best
• Honeycrisp apple: Firm and crisp apples bring sweetness choose ones with unblemished skin
• Pecans: Toast for extra flavor choose unsalted for best control over seasoning
• Dried cranberries: Look for varieties with no added sugar to avoid excess sweetness
• Freshly grated Parmesan cheese: Buy a block and grate it yourself for best melt and taste

Maple Vinaigrette

• Extra virgin olive oil: Provides a smooth base for the dressing
• White balsamic vinegar: Adds gentle tang without overwhelming sweetness
• Shallot: Finely mince for subtle punch and aroma
• Pure maple syrup: Look for real maple syrup not pancake syrup for authentic sweet flavor
• Dijon mustard: Binds the dressing together and adds gentle spice

Step-by-Step Instructions

Roast the sweet potatoes:

Preheat your oven to four hundred degrees Fahrenheit. Spread cubed sweet potatoes on a sheet pan and drizzle evenly with olive oil. Sprinkle with kosher salt and black pepper. Toss gently to combine then arrange in a single layer for even roasting. Roast for about twenty five minutes flipping halfway through so they caramelize and become fork tender with crispy golden edges.

Prepare the greens:

In a spacious salad bowl gently toss your spring greens and chopped romaine lettuce using clean dry hands or salad tongs. This layers the greens so every scoop gets a perfect mix of freshness and crunch.

Arrange the toppings:

Once the sweet potatoes have cooled slightly scatter them over the greens. Evenly distribute the bacon turkey or chicken diced apple chopped pecans dried cranberries and freshly grated Parmesan cheese across the salad so each portion will be colorful and packed with variety.

Make the maple vinaigrette:

In a small bowl whisk together olive oil white balsamic vinegar minced shallot pure maple syrup and Dijon mustard. Keep whisking until the vinaigrette is fully emulsified and smooth. Taste and adjust seasoning with salt and pepper as needed.

Dress and serve:

When ready to eat pour your maple vinaigrette over the salad right before serving. Gently toss so everything gets lightly coated. Serve immediately while the greens are crisp and the roasted sweet potatoes are still slightly warm.

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The sweet potato is truly my secret weapon in this salad. I will never forget when my youngest nephew tasted the maple coated cubes and asked if we could always add these to our salads. The roasted flavor makes this dish warm and inviting.

Storage Tips

Store salad components in airtight containers in the refrigerator but keep the dressing separate until ready to serve. Roasted sweet potatoes can be made up to three days ahead and brought to room temperature before adding. The dressing stays fresh in the fridge for a week just shake before using. Fully dressed salad is best enjoyed immediately since greens can wilt once tossed.

Ingredient Substitutions

Feel free to swap turkey for shredded rotisserie chicken or ham which both work well. For vegetarians replace the meat with roasted chickpeas or cubes of tofu. Try walnuts or almonds in place of pecans for a nutty variation or use crumbled feta or goat cheese to add a tangy flavor instead of Parmesan.

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Serving Suggestions

This salad shines as a main course for lunch or light dinner. Pair it with crusty bread or savory scones for a heartier presentation. For festive occasions serve as a side alongside roasted meats mashed potatoes and other autumn favorites. Top with extra apple slices for a pretty finish.

Cultural and Historical Context

The Cobb salad was first created in a Hollywood restaurant as an all in one chopped meal made from leftovers. This harvest inspired version gives it a cozy fall twist using roasted sweet potatoes apples and turkey reminiscent of classic American autumn feasts. It is as versatile now as it was then inviting creative seasonal pairings and playful ingredient swaps.

Common Recipe Questions

→ How do you keep salad greens crisp until serving?

Store the greens and toppings separately. Add vinaigrette just before serving to prevent the greens from wilting.

→ Can another protein be used instead of turkey?

Yes, cooked chicken, ham, roast beef, or even a vegetarian protein like chickpeas or tofu work well in this salad.

→ What are some good substitutions for pecans?

Walnuts, almonds, or hazelnuts can be used in place of pecans. Toast the nuts for deeper flavor.

→ Is the maple vinaigrette difficult to prepare?

No, simply whisk olive oil, white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard together.

→ How long can leftovers be stored?

Keep ingredients in separate airtight containers in the refrigerator for up to 3 days. Dress just before serving.

→ Can this salad be made vegan?

Yes, omit meat, bacon, and Parmesan. Add roasted chickpeas and a plant-based cheese or leave out entirely if preferred.