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Harvest cobb salad with apple cider salad dressing

Fall Cobb Salad

  • Author: One Lovely Life
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


For Paleo & Whole30 – Swap out the rosemary croutons for pumpkin seeds, toasted pecans, or almonds. They all give the perfect amount of crunch!



For the croutons:

  • 6 slices bread, gluten free as needed (I used Canyon Bakehouse Heritage Style Multi Grain)
  • 2 Tablespoons olive oil (can sub butter or ghee)
  • 1/2 Tablespoon fresh rosemary (or 1/2 tsp dried rosemary)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the cider vinaigrette:

  • 1/2 cup apple cider
  • 3 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 1/4 teaspoon cinnamon (or more, to taste)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the salad:

  • 68 cups salad greens (like romaine lettuce, green leaf or butter lettuce)
  • 812 oz. cooked, cubed chicken or turkey’
  • 46 slices cooked, crumbled bacon
  • 12 green onions, thinly sliced
  • 4 soft-boiled or hard-boiled eggs, diced or sliced
  • 1 apple, sliced or diced
  • 12 cups roasted diced butternut squash (or sweet potatoes)
  • 1 avocado, diced
  • Rosemary Croutons (or pumpkin seeds, pecans, or almonds)
  • Cider Vinaigrette


For The Rosemary Croutons:

  1. Preheat oven to 375 degrees.
  2. Dice bread into small cubes & spread out over a baking sheet.
  3. Drizzle with olive oil and sprinkle with fresh or dried rosemary, garlic powder, salt, and pepper. Stir to combine,
  4. Bake at 375 degrees 15-20 minutes stirring every 5 minutes or so for even browning.

For The Apple Cider Vinaigrette:

  1. Place all ingredients in a small jar or small bowl.
  2. Whisk until well combined (or put a lid on your jar and shake to combine).

For The Fall Cobb Salad:

  1. Make a bed of lettuce in a large bowl.
  2. Top lettuce with chicken/turkey, bacon, green onion, eggs, apple slices, squash, avocado and croutons
  3. Drizzle the salad with half of the cider vinaigrette & toss to combine, adding extra dressing as desired. Store extra vinaigrette in the refrigerator up to 1 week.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Oven
  • Cuisine: American

Keywords: fall cobb salad, autumn cobb salad, thanksgiving leftovers salad, fall salad, thanksgiving salad, cobb salad recipe