Harvest Cobb Salad

Harvest Cobb Salad

Made with New American Creamy Balsamic

Harvest Cobb Salad

This Harvest Cobb Salad is hearty & flavorful, and features dark leafy greens, roasted butternut squash, bacon, pecans, and apples. Add a touch of fall textures to your next meal.

COOK TIME: 30 Minutes

PREP TIME: 20 minutes


  • 4 cups butternut squash cut into 1-inch cubes
  • 1 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 4 slices bacon
  • 4 cups chopped kale
  • 6 cups mixed spring greens
  • 2 cups cooked shredded turkey or chicken 8 ounces
  • 1 Honeycrisp or Jonathan apple cored and diced
  • ⅔ cup pecan halves toasted and chopped
  • ⅓ cup dried cranberries
  • ½ cup peeled Manchego or Parmesan 2 ounces
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  1. Heat oven to 400 degrees F.
  2. Place squash on a sheet pan and drizzle with olive oil, ½ salt, and ¼ pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25–30 minutes, tossing halfway through.
  3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
  4. Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften. Add greens and toss to combine.
  5. Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.
  6. Drizzle BRIANNAS Home Style New American Creamy Balsamic dressing over salad and toss to combine; season salad with salt and pepper to taste.