Harvest Cobb with Maple-Cider Vinaigrette

The fields have spent the whole season bathing in the summer sun, so they are now brimming with a variety of richly-colored and nutrient-dense produce, from squashes and sweet potatoes to apples and pears and everything in between.

There are endless ways to take advantage of those amazing autumn crops. Some of my favorite simple fall side dishes are included here. These are perfect for feeding a crowd or just feeding the family on a busy weeknight. Either way, this recipes is packed to the brim with nutrition, flavor, and vibrant color.

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Harvest Cobb with Maple-Cider Vinaigrette
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 448 kcal
Author: Kim Maes
Ingredients
For the dressing:
  • 1/3 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
For the salad:
  • 4 slices bacon diced
  • 1 cup butternut squash cut into ½-inch cubes
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 3 cups romaine lettuce chopped
  • 3 cups arugula
  • 2 large eggs hard-boiled and diced
  • 1 apple peeled, cored, and diced
  • ½ cup roasted pepitas pumpkin seeds
  • 1/3 cup dried cranberries
  • 1/3 cup Asiago cheese cubed small
Instructions
  1. To make the maple-cider vinaigrette, whisk together the vinegar, maple syrup, mustard, salt, and pepper. Gradually whisk in the oil until completely blended. Set aside.
  2. Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate, reserving the bacon drippings in the skillet.
  3. Add the cubed butternut squash to the bacon drippings. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the bacon drippings. Sprinkle generously with salt and pepper. Cover and cook until tender, about 10-15 minutes.
  4. To assemble the salad, place the romaine and arugula in a large bowl and top with arranged rows of bacon, squash, eggs, apple, pepitas, cranberries, and cheese.
  5. Serve immediately with the vinaigrette.
Nutrition Facts
Harvest Cobb with Maple-Cider Vinaigrette
Amount Per Serving
Calories 448 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 7g 35%
Cholesterol 68mg 23%
Sodium 365mg 15%
Potassium 360mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 12g
Protein 9g 18%
Vitamin A 98.1%
Vitamin C 10.8%
Calcium 12.3%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Apples Arugula Bacon Cheese Cider Dressing Magazine Maple Syrup Vinaigrette
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