Fall Cobb Wedge Salad Recipe

I absolutely adore this salad recipe because it effortlessly blends the sweet, savory, and tangy flavors of roasted butternut squash, blue cheese, and juicy pomegranate seeds, creating a vibrant, Instagram-worthy dish that’s both delicious and nutritious. Plus, the colorful mix of textures—from the crisp iceberg wedges to the crunchy pecans and chewy cranberries—keeps each bite exciting and satisfying, making it a perfect go-to for any meal.

Delight in a colorful seasonal twist with my Autumn Cobb Wedge Salad. Crisp iceberg lettuce gives the salad a great base, while the main toppings of butternut squash and bacon provide a nice balance between sweet and savory.

The pomegranate seeds are the real show-stealer, though. They not only deliver a vibrant pop of color, but they also take the flavor profile of the salad to another level.

Ingredients

Lettuce, Iceberg: Low in calories, with a crisp and hydrating texture.

Butternut squash: Sweet, abundant in fiber, and loaded with vitamins A and C.

Bacon offers a savory flavor, and it delivers protein and a smoky essence.

Crisp, sweet, and an excellent source of dietary fiber, apples are one of my favorite fruits.

Creamy and tangy, blue cheese offers calcium and protein.

Pecans contain not only a delicious, nutty taste but also a healthy mixture of fats and antioxidants.

Cranberries, Dried: A sweet-tart pop, that’s packed with vitamins and fiber.

Juicy, rich in antioxidants and Vitamin C, pomegranate seeds.

Ingredient Quantities

• 1 large head of iceberg lettuce
• 2 cups butternut squash, peeled, cubed, and roasted
• 4 slices bacon, cooked and crumbled
• 1 cup apple slices, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped pecans, toasted
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper, to taste

Instructions

1. Start with the iceberg lettuce. Remove any outer leaves that are wilted, then cut the head into four equal wedges.

2. Place the wedges of lettuce on a large serving platter or individual plates.

3. Distribute the roasted butternut squash evenly around each lettuce wedge, both over and beside the wedge.

4. Crumble the bacon and sprinkle it over the wedges, ensuring that each wedge gets a generous amount.

5. Each wedge gets its own decoration of neatly fanned-out, thinly sliced pieces of apple.

6. Distribute the crumbled blue cheese across the salad, directing some to each wedge, and don’t hold back too much; add blue cheese zestily.

7. Evenly distribute the toasted pecans and dried cranberries over the lettuce.

8. To add color and flavor to the salad, scatter the pomegranate seeds and cherry tomato halves over it.

9. Place the red onion, thinly sliced, on top of each wedge for a milder bite.

10. Balsamic vinaigrette dressing should be drizzled onto the entire salad, and salt and pepper should be added to taste just before serving.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large serving platter or individual plates
4. Measuring cups
5. Small bowl (for holding crumbled bacon, if needed)
6. Spoon (for sprinkling ingredients and drizzling dressing)
7. Small whisk or fork (for tossing dressing, if needed)

FAQ

• Can I use a different type of lettuce for the Fall Cobb Wedge Salad?Indeed, romaine or butter lettuce can serve as a substitute for iceberg lettuce, rendering a dissimilar product in both texture and flavor.
• How do I roast the butternut squash?Cut the squash into cubes, and coat them with the olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25-30 minutes until tender and slightly caramelized.
• Can I make this salad vegetarian?Certainly, you can leave out the bacon or use a plant-based bacon alternative for a vegetarian version.
• What can I use instead of blue cheese?If blue cheese isn’t to your taste, feta or goat cheese are excellent substitutes that harmonize beautifully with the other elements.
• Can I prepare this salad in advance?Most components can be prepared ahead of time, but keep the components stored separately so you can assemble them right before serving. That way the lettuce will be crisp.
• What other dressings pair well with this salad?In addition to balsamic vinaigrette, a honey mustard or apple cider vinaigrette would work splendidly.
• Are there any nut-free alternatives to pecans?Indeed, toasted pumpkin seeds can serve as a nut-free alternative that keeps the crunch factor intact.

Substitutions and Variations

You can use roasted sweet potatoes or acorn squash instead of butternut squash.
Substitute feta cheese or goat cheese for blue cheese to create a different flavor.
Pecans can be substituted with walnuts or almonds, which should be toasted for the best flavor.
If pomegranate seeds are unavailable, use dried cherries or raisins instead.
For a different vinaigrette, think about using an apple cider vinaigrette or a honey mustard vinaigrette.

Pro Tips

1. Pre-cook Squash and Bacon Roast the butternut squash and cook the bacon ahead of time. This allows them to cool properly and makes assembling the salad quick and easy.

2. Uniform Apple Slices Use a mandoline to ensure your apple slices are thin and uniform, which not only looks appealing but also ensures a consistent texture and flavor throughout the salad.

3. Balance the Dressing Consider mixing a touch of honey or maple syrup into the balsamic vinaigrette to complement the tartness of the cranberries and the savory flavors of the bacon and blue cheese.

4. Serve Immediately Assemble the salad right before serving to keep the lettuce crisp. If preparing in advance, keep the components separate, especially the dressing, to avoid sogginess.

5. Enhanced Pecan Flavor Toast the pecans in a dry skillet over medium heat until slightly darkened and fragrant. This intensifies their flavor and makes them crunchier, adding a delightful texture contrast.