Harvest Cobb Salad
This Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.
This Harvest Cobb Salad is the perfect fall salad to showcase all the best flavors of autumn while offering a nutritious and delicious meal. Filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey (or chicken), this salad delivers a satisfying crunch with a touch of sweetness, topped off with a rich maple vinaigrette. If you’re in search of a salad that’s satisfying and full of flavor, this Harvest Cobb Salad is the answer. With its combination of roasted vegetables, fresh greens, savory bacon, and sweet, crunchy toppings, it’s sure to become a go-to recipe this fall season.
HARVEST COBB SALAD
This amazing salad checks all the boxes. It’s easy to make, packed with seasonal ingredients, and combines a delightful mix of textures and flavors. The addition of the homemade maple vinaigrette elevates the salad, bringing it all together in a harmonious blend of savory and sweet. This is not only a celebration of fall flavors but also a versatile dish that can be enjoyed in a variety of settings. Serve it as a light lunch, a hearty dinner, or as part of a festive fall spread. It’s perfect for entertaining, as it can be prepared ahead of time and dressed right before serving, making it convenient for gatherings or busy weeknights. This also makes it the perfect salad to serve on Thanksgiving day or for any special occasion in the fall.
Find all my expert tips on how to make harvest cobb salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Harvest Cobb Salad Recipe:
- Delicious Seasonal Flavors: From the honeycrisp apples to the cranberries and sweet potatoes, this salad screams fall on a plate.
- Savory & Hearty Proteins: Shredded turkey and smoky bacon provide satisfying flavor and protein-packed bites.
- Crunchy Nuts & Tart Cranberries: Pecans bring crunch while dried cranberries add a pop of tart sweetness.
- Maple Vinaigrette: A slightly sweet, tangy dressing ties all the flavors together perfectly.
- Make-Ahead Friendly: This dish can be made ahead for any holiday or party, saving you time and stress.
- Perfect for Any Occasion: Beautiful, flavorful, and filling. This harvest salad is ideal for family dinners, Thanksgiving spread, and festive gatherings.
Ingredients
Salad Base
- 4 cups sweet potatoes, cut into 1-inch cubes
- 1 Tablespoon olive oil
- Kosher salt and black pepper
- ½ cup chopped cooked bacon
- 8 cups mixed spring greens
- 2 cups chopped romaine lettuce
- ½ to 1 pound cooked shredded turkey or chicken
- 1 Honeycrisp apple, cored and diced
- ⅔ cup chopped pecans
- ⅓ cup dried cranberries
- ½ cup freshly grated Parmesan cheese
Maple Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
For The Salad Base
Preheat the oven to 400 degrees F.
Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss.
Place the roasted sweet potatoes, chopped bacon, turkey or chicken, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad.
For The Maple Vinaigrette
In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!
Servings
This salad serves approximately 4 people, making it the perfect dish for a small family meal or a cozy lunch with friends. However, it’s incredibly easy to double or even triple for larger gatherings or special events. The ingredients scale up effortlessly. Simply roast more sweet potatoes, add extra greens, and increase the toppings accordingly. The same goes for the maple vinaigrette; just mix up a larger batch to ensure every bite is drizzled with that delicious dressing.
Storage
If you’re making this salad ahead of time, keep the ingredients separate and store them in airtight containers in the refrigerator. Assemble the salad and add the vinaigrette just before serving to keep the greens crisp and fresh. The dressing can be made up to a week in advance and stored in a jar in the fridge. Just give it a good shake before drizzling it over the salad. This is a great meal to make for a lighter lunch before a rich dinner with the family. You can also make this and serve as a side dish for that lavish dinner if you so desire.
Holly’s Tips for The Best Harvest Cobb Salad:
- Even Roasting: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and caramelize beautifully.
- Toss Greens Gently: Mix the spring greens and romaine lightly to avoid bruising and maintain crispness.
- Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
- Add Crunchy Ingredients Last: Toss in pecans and cranberries just before serving to maintain their crunch and chewiness.
- Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.
- Add Extra Crunch: If you’re looking for even more crunch, add croutons or roasted pumpkin seeds to balance out the sweetness of the honeycrisp apples and cranberries.
Frequently Asked Questions:
Yes! You can roast the sweet potatoes, cook the bacon, and prepare the turkey a day or two ahead. Store all components separately and assemble just before serving. Drizzle the dressing onto the salad right before eating for the best taste.
Absolutely! While this recipe calls for shredded turkey or chicken, you can easily substitute ham, roast beef, or even smoked salmon. For a vegetarian version, omit the meat entirely or add roasted chickpeas or tofu for a plant-based protein option.
Try other fresh greens such as kale, arugula, or spinach. Each will bring a unique flavor and texture to the dish.
Yes. If Parmesan isn’t your favorite, try swapping it out for feta, goat cheese, or blue cheese for a bolder flavor profile.
Walnuts, almonds, or hazelnuts would work just as well. Toasting the nuts before adding them to the salad can enhance their flavor even more.
If you don’t have white balsamic, try apple cider vinegar or regular balsamic for a deeper flavor. Both pair nicely with the maple syrup and Dijon mustard.
Omit the turkey and bacon, and add chickpeas, roasted chickpeas, or quinoa for protein and texture.
This Harvest Cobb Salad is naturally gluten-free with just a few simple checks. Make sure your bacon and Dijon mustard are labeled gluten-free, as some brands may contain additives with gluten. Use pure maple syrup and white balsamic vinegar, which are typically gluten-free, to keep the salad safe and delicious for everyone to enjoy.
Similar Recipes
Craving something similar? My Autumn Chopped Salad is another popular fall-favorite.
Wanting something sweeter? My Strawberry Chicken Salad and Ambrosia Salad are great places to start.
In the mood for something more tangy? My BBQ Chicken Salad is packed full of different flavors: tender barbecue chicken, black beans, corn, and more.
Looking for something different? My Asian Chicken Salad was inspired by fresh Asian cuisine, made with pineapple, mandarin oranges, sliced apples, marinated chicken, and sliced almonds.
Have you made this Autumn Chopped Salad recipe? 🥗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HarvestCobbSalad #FallSaladRecipes #LifeInTheLofthouse
Harvest Cobb Salad
Ingredients
Salad Base
- 4 cups sweet potatoes cut into 1-inch cubes
- 1 Tablespoon olive oil
- Kosher salt and black pepper
- ½ cup chopped cooked bacon
- 8 cups mixed spring greens
- 2 cups chopped romaine lettuce
- 1/2 to 1 pound cooked shredded turkey or chicken
- 1 Honeycrisp apple cored and diced
- ⅔ cup chopped pecans
- ⅓ cup dried cranberries
- ½ cup freshly grated Parmesan cheese
Maple Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
For The Salad Base
- Preheat the oven to 400 degrees F.
- Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
- Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss.
- Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad.
For The Maple Vinaigrette
- In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!
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