Hi friends! So recently, I was randomly jonesing for bacon and eggs. Weird right?? Totally not a bacon person but extra crispy, almost burnt (like I said, I’m weird) strips of bacon with a couple eggs was sounding more and more delicious by the minute. However, there’s only so many times I could eat an egg, bacon, and toast breakfast before I needed a little more substance to get me through the day. Well, I was wandering around the produce section at the store as I’m prone to do, when a DELICIOUS thought popped into my head….What about a Fall Harvest Cobb Salad?? Complete with roasted acorn and buttnernut squash, this dish would surely put my egg and bacon craving to rest.
Well let me tell you, it most certainly did. Omg you guys. It was wonderful: crispy bacon, perfectly hard boiled eggs, roasted fall squash, dried cranberries, crunchy celery, autumn pecans, fresh diced apples, blue cheese crumbles and a sprinkle of pomegranate seeds on top of romaine and butter lettuce drizzled with an apple cider vinaigrette….so.good.
I even ate all the bacon ????.
This Fall Harvest Cobb Salad is also pretty easy on the clean up end. The butternut and acorn squash is a simple olive oil, salt, and pepper roast up in the oven for about 25 minutes, until softened. Then you can use the same pan to cook the bacon! I like to cook bacon on a rimmed baking sheet in the oven on top of foil to avoid all the splatter and skillet mess. Oh and while the squash is cooking, you can put your eggs into a small pot of medium to low heat simmering water and cook them for 20 minutes, resulting in the perfect hard boiled eggs. You’re gunna be such a good multi-tasker, I know it! Trust me, if I can do it you can do it ????.
Alright so, do yourself a favor and hit up the autumn squash section at your store, grab some bacon, and try out this Fall Harvest Cobb Salad!
For the Salad
- 1/2 lb butternut squash, peeled, halved, seeded and diced
- 1/2 lb acorn squash, peeled, halved, seeded and sliced
- 2 eggs
- 8 strips bacon
- 1 honey crisp apple, diced
- 1 granny smith apple, diced
- 4 oz blue cheese, crumbled
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1/4 cup pomegranate arils
- 1/2 head romaine lettuce, coarsely chopped
- 1/2 head butter lettuce, coarsely chopped
For the Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1–2 tablespoons white sugar
- ½ teaspoon salt
- ¼ teaspoon dijon mustard
- Preheat oven to 400˚F.
- Make the vinaigrette: Whisk vinegar, olive oil, salt, mustard and sugar together in a bowl until sugar is dissolved; set aside.
- Roast the squash: Place butternut squash and acorn squash on a rimmed baking sheet. Drizzle with olive oil, salt and pepper. Bake for 25-30 minutes, until softened. Remove to a bowl and let cool.
- Hard-boil the eggs: While the squash is roasting, bring a medium pot of water to a simmer. Add the eggs still in their shells and cook at a simmer for 20 minutes. Remove the eggs from the pot and run under cold water until cool to the touch. Peel, dice, and chill in the fridge.
- Make the bacon: Using desired cooking method (in a skillet or in the oven), cook bacon to desired doneness (I prefer extra crispy, about 12-15 minutes in the oven). Remove from heat and place on top of paper towels to soak up grease. Dice when cool enough to handle.
- Make the Salad: In a large bowl, toss together all ingredients and drizzle with apple cider vinaigrette. Enjoy!