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Pouring Apple Cider Vinaigrette over Fall Cobb Salad

Fall Cobb Salad

  • Author: One Lovely Life
  • Yield: 5-6 servings 1x


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 Tbsp olive oil (can sub butter or ghee)
  • 1/2 Tbsp fresh rosemary (or 1/2 tsp dried)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the cider vinaigrette:

  • 1/2 cup apple cider
  • 3 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp cinnamon (or more, to taste)
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the salad:

  • Salad greens (like romaine or butter lettuce)
  • Cooked, cubed chicken or turkey’
  • Crumbled bacon
  • Green onion, thinly sliced
  • Boiled eggs, diced or sliced
  • Apple slices
  • Roasted diced butternut squash (or sweet potatoes)
  • Avocado, diced
  • Rosemary Croutons (or pumpkin seeds, pecans, or almonds)
  • Cider Vinaigrette


For the croutons:

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

For the vinaigrette:

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

For the salad:

  1. Make a bed of lettuce. Top with chicken/turkey, bacon, green onion, eggs, apple slices, squash, avocado, croutons, and vinaigrette. Store extra vinaigrette in the refrigerator up to 1 week.