Harvest Cobb Salad with a Honey Apple Cider Vinaigrette
Description
This Harvest Cobb Salad is a seasonal twist on the classic Cobb, bursting with autumn flavors and hearty textures. Crisp greens are layered with roasted sweet potatoes, juicy apples, tender chicken, creamy avocado, salty feta, crunchy nuts, and dried cranberries. Everything is brought together with a bright, lightly sweet Honey Apple Cider Vinaigrette that balances tang, warmth, and natural sweetness. It’s satisfying enough for dinner yet fresh enough for lunch.
Time Required
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients (Serves 4)
Salad
2 cups mixed greens (romaine, spinach, arugula)
1½ cups cooked chicken breast, sliced or diced
1 large sweet potato, cubed
1 crisp apple (Honeycrisp or Gala), thinly sliced
1 ripe avocado, sliced
¼ cup dried cranberries
¼ cup toasted pecans or walnuts
½ cup crumbled feta or blue cheese
2 tbsp olive oil
½ tsp smoked paprika
Salt & black pepper, to taste
Honey Apple Cider Vinaigrette
¼ cup apple cider vinegar
2 tbsp honey
½ tsp Dijon mustard
½ tsp cinnamon (optional, for warmth)
⅓ cup extra-virgin olive oil
Salt & black pepper, to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, turning once, until tender and golden.
Let cool slightly.
2. Prepare the Vinaigrette
In a bowl or jar, whisk together apple cider vinegar, honey, Dijon mustard, cinnamon (if using), salt, and pepper.
Slowly whisk in olive oil until emulsified.
Taste and adjust sweetness or acidity as needed.
3. Assemble the Salad
Arrange mixed greens on a large platter or in individual bowls.
Neatly layer chicken, roasted sweet potatoes, apple slices, avocado, cranberries, nuts, and cheese in rows or sections (Cobb-style).
4. Dress & Serve
Drizzle with Honey Apple Cider Vinaigrette just before serving.
Toss lightly or leave layered for presentation.
Serving Suggestions
Serve with crusty bread or garlic toast for a complete meal.
Add a warm element by serving sweet potatoes slightly warm against the crisp greens.
Perfect for fall dinners, meal prep lunches, or festive gatherings.
Questions & Answers
Q: Can I make this salad vegetarian?
A: Yes! Replace chicken with roasted chickpeas, grilled halloumi, or extra avocado.
Q: What protein works best besides chicken?
A: Grilled turkey, roasted salmon, or crispy tofu all pair beautifully with the vinaigrette.
Q: Can I prepare this in advance?
A: Yes. Prep all components separately and store chilled. Add apples, avocado, and dressing just before serving.
Q: Is the dressing very sweet?
A: It’s lightly sweet and well-balanced. You can reduce honey or add more vinegar if you prefer it tangier.
Q: How long does the vinaigrette last?
A: Stored in the fridge, it keeps well for 5–7 days in a sealed jar.