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Best Fall Harvest Cobb Salad with Apple Cider Vinaigrette

fall harvest cobb salad - featured image
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A hearty and bright fall salad featuring roasted sweet potatoes, crispy bacon, creamy avocado, and a tangy apple cider vinaigrette. Perfect for gatherings or a satisfying weeknight dinner.

Ingredients

Scale
  • 6 cups mixed greens (baby spinach and arugula blend)
  • 1 large sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 hard-boiled eggs, peeled and chopped
  • 1 large avocado, diced
  • ½ cup crumbled feta cheese (or blue cheese)
  • ½ cup pecans, toasted and roughly chopped
  • ½ cup dried cranberries (unsweetened if preferred)
  • ¼ cup pomegranate arils (optional)
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ⅓ cup apple cider (unfiltered)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ cup extra virgin olive oil
  • 1 small shallot, finely minced

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread in a single layer on a lined baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  2. Cook bacon: bake at 400°F on a separate sheet pan for about 15 minutes, or fry in a skillet over medium heat for 8-10 minutes. Drain on paper towels, then crumble.
  3. Boil eggs: place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil, cover, remove from heat, and let sit for 9 minutes. Transfer to an ice bath, then peel and chop.
  4. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove immediately.
  5. Make vinaigrette: in a mason jar or small bowl, combine apple cider, apple cider vinegar, Dijon mustard, honey, and minced shallot. Season with salt and pepper. Slowly drizzle in olive oil while whisking or shaking until emulsified.
  6. Assemble salad: in a large bowl, add mixed greens. Drizzle with half the vinaigrette and toss gently. Arrange toppings in rows: roasted sweet potatoes, crumbled bacon, chopped eggs, diced avocado, feta cheese, toasted pecans, dried cranberries, and pomegranate arils. Drizzle remaining dressing over the top or serve on the side.

Notes

Do not overdress the greens; start with half the dressing. Roast sweet potatoes in a single layer for best caramelization. Toast nuts just until fragrant. Store dressing separately if making ahead. For a vegan version, omit bacon and eggs, use maple syrup instead of honey, and add roasted chickpeas.

Nutrition

Keywords: fall harvest cobb salad, apple cider vinaigrette, roasted sweet potato salad, autumn salad, loaded cobb salad

Find it online: https://bouncybowl.com/best-fall-harvest-cobb-salad-with-apple-cider-vinaigrette/