If you are like me and still have lots of apples in your fridge from your early fall apple picking days out in various farms and don’t quite know what to do with them anymore, then this recipe is for you. This Fall Cobb salad is a delicious healthy lunch and crowd pleaser to be shared with friends and loved ones and serves as a lighter meal in the days leading up to Thanksgiving. It makes a really impressive centerpiece and you don’t need to add anything more (except perhaps, some fresh bread and crisp white wine). You can play around and add different seasonal ingredients such as pear, apple, roast butternut squash, crunchy romaine lettuce or different nuts or seeds – whatever you might have in your pantry. The poppy seed dressing is tangy and creamy and adds a little pop to the taste of the salad. And any salad with bacon is a winner in my book!
Fall Cobb Salad
1 romaine lettuce, chopped
2 eggs, boiled and chopped
4 rashers bacon, cooked and sliced
1 chicken breast, sautéed until brown then cut into strips
10 cherry or grape tomatoes, cut in half
1 apple (of your choice), diced
1 pear, diced
1/2 cup walnut or pecan halves
1/3 cup crumbled feta or goat cheese
Optional extras: roasted cubed butternut squash, cubed avocado, , slices of roast portabello mushrooms, roasted sunflower seeds, pomegranate seeds
Poppy Seed Dressing
1/3 cup Greek yogurt
1/4 cup milk (almond or dairy)
1 tablespoon apple cider vinegar
2 tablespoons of maple syrup (to taste)
1 pinch sea salt
- Place chopped romaine in a large salad bowl.
- Arrange other ingredients in rows: bacon, tomatoes, pear, apple, chicken, eggs.
- Make poppy seed dressing in a glass jar and give it a good shake
- Pour the dressing lightly over the whole salad.
- Serve right away.