This is a Monday salad. Mondays are the kind of day where everything is busy and frazzled around here and I have a to do list as long as my arm. When 4 o’clock rolls around and the kids are home and completely crazy I start thinking about dinner (yes- we eat at like 5 on school nights sometimes!). Lots of times, uh, to my shame, I am feeding the kids something different than I am feeding Pete and myself.
Lets get real- they won’t eat this salad. Not by a long stretch. But that’s fine- there is just more for me. And in the weirdness of my brain (and my husbands) if it’s a salad then we can eat as much as we want. Pete always asks “can I just east as much as I want of this?” and despite the fact that there is a little bacon and feta on this salad, it is really so healthy so I say “YES!!” and then we seriously eat this whole salad between the two of us. Normal people could probably split this between 4. No one said we were normal.
Pete and I actually have a place in our neighborhood that the kids like to go to for lunch sometimes, and we always order the traditional Cobb Salad. I have been meaning to make a great basic one for you guys for ages, but then I thought I would tweak it for the season. When I saw this delicious salad, I knew I had to make my own version of the Autumn Cobb Salad.
The smoky Pumpkin Dressing is also a new favorite. I have been putting it on all kinds of salad and I feel like it could be a great dairy free spread on a sandwich too.
By the way, you could absolutely make this a wonderful vegetarian salad by skipping the chicken and bacon and going for some white beans or kidney beans for a shot of protein.
Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool.
On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool.
For the dressing:
In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside.
First shred the lettuce finely and lay down on the platter.
Arrange all of the ingredients in rows over the lettuce.
Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.
Recipe: Autumn Cobb Salad with Smoky Pumpkin Dressing
- 3 cups pumpkin (or butternut squash) peeled and large diced
- the pumpkin (or squash) seeds
- 2 tablespoons olive oil
- Kosher salt
- 1 head iceberg lettuce
- 2 cups cooked chicken breast, cut into chunks
- 1 avocado, large diced
- 4 hardboiled eggs, cut into quarters
- 4 slices crispy bacon
- 1 large shallot, thinly sliced
- 1 cup cherry tomatoes, sliced in half
- 2 ounces feta cheese
- 2 tablespoons finely minced flat leaf parsley
- Smoky Pumpkin Vinaigrette
- ½ cup roasted pumpkin chunks
- 2 garlic cloves
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons smoked paprika
- kosher salt to taste
- Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. (You will need 2 1/2 cups for the salad and 1/2 cup for the dressing)
- On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool.
- For the dressing:
- In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside.
- First shred the lettuce finely and lay down on the platter.
- Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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This looks outrageously delicious! What a great way to kick off fall.
This is INCREDIBLE! The butternut squash, the bacon, the DRESSING!! Heather, this salad is made for me! So delicious!
Beautiful fall spin on the classic cobb – love the pumpkin dressing!
This looks delish, but I have a question. Pumpkin seeds: Can you eat them just as they are, or do they have to be prised open like sunflower seeds?
Thanks so much.
SJ- Go ahead and eat them just as is! They are crunchy and great for you!
I’ve always wondered. Thanks for clearing this up! I’ll save the seeds when I carve my pumpkin later this month.
Absolutely stunning! Love the sound of this dressing!
So funny you posted this under “paleo”. I’ve been trying to eat just meat and veg for a while now just because that is kind of what my body had been craving, and plus I feel waaay better when I eat this way. I had no idea it was actually a “thing” until a few days ago. I thought the idea was all mine (frown).
Oh i still have sugar and chocolate cravings (no thanks to you for those pumpkin brownies last week), but this salad is right up my alley now.
We are trying to do more of that to Kelley 🙂 I have a lot of friends that are on this, (and my hubby) so I am going to try and be more aware- look for more posts like this 🙂
What!? So gorgeous. I would be right in there with my fork, if I could. Going on the menu this week!
This should win an award for best cobb salad EVER!!! Seriously amazing!
OMG thank you so much Amanda!!
Oh I gotta try this spectacular fall salad!
I just love your smoky pumpkin dressing. Cobb is a favorite salad of mine and I’m making this very soon (we eat at 5 on school nights too!:)love this, Heather!
what a GORGEOUS spread for a cobb salad. holy wow, i’ve never seen a more incredible cobb salad! that smoky pumpkin dressing just sounds divine!
That dressing DEFINITELY has my attention … I think I might just eat it with pita triangles 🙂
Bring on the pumpkin recipes !!!
A quick pumpkin question: Do I roast 3 cups total, using 1/2 cup in the dressing and 2 1/2 cups in the salad, or 6 cups total?
3 cups total!!! thank you!
Oh I could split that with Dave no problem! Love this salad – it looks amazing!
So so creative – love Cobb salad and never have thought to introduce autumn flavors to it!
Gorgeous salad, Heather! That dressing sounds AMAZING!!
Now that is a nice fall salad!
Stunning Cobb Salad, Heather! This is a definite add-to-the-menu-asap recipe! LOVE the Smoky Pumpkin Dressing! Thanks for sharing, girl. Pinning!
love all you can eat style salads!!
This is SO gorgeous, Heather! Definitely going on my salad list 😉
Best salad I’ve seen in a long time!
Now this is a salad I can definitely get on board with!
This is legitimately the most beautiful cobb salad I have ever seen! Can’t wait to make this for lunch. Pinning!!
Incredible!!! I want that dressing so badly. This salad beats a traditional cobb any day of the day.
I love the sheer magnitude of this salad! It’s gorgeous and I know it’s one that both the hubby and I would enjoy. Fantastic idea!
What kind of pumpkin do you use? A regular carving pumpkin or a small pie pumpkin?
Shannon- I always use sugar pumpkins or at Trader Joes they are calling them “pie pumpkins” but they are orange and range from about 2-4 pounds.
Hi! I came here from Kate at Yes, I Want Cake. She posted a few links to her blog and let me tell you, that woman has good taste. So I came on over and I must say, I think I am in love with every single recipe you have ever posted and want to take a week off work to make as many as possible. Amazing blog!
This is the post that directed me here:
So glad you re-post your recipes with similar new posts! I missed this one and it is calling my name!!!!
Thanks! Can’t wait to make this!
Oh Good Collette! Yes- it’s that time of year again and I LOVE this salad!
Made this tonight and it was freaking AWESOME!! Wish I could post the picture that I took of it!
I would HIGHLY recommend putting Trader Joe’s Pumpkin flavored pumpkin seeds on this salad. YUM :)))
These are really great pictures. Just looking at them made my mouth water.
do you think canned pumpkin would make an acceptable dressing as well? While I love the idea of roasting my own pumpkin, this salad sounds amazing and canned pumpkin would help in a pinch.
Why is pumpkin or squash listed 3 times? One for the dressing and 2 for the salad?
yes! I will go make sure it is clear 🙂
I saw this incredible looking salad over on Twitter and had to stop by for the recipe!
So I’ve only just come across this salad but it is AMAZING. My husband and I didn’t talk the entire time we were eating because it was just so delicious. The only thing that came out of his mouth was ‘There are so many different flavours in here!’ I’m officially in love. Saved, favourited, will be made MANY times in my household. You’re a genius.
so happy that you like it Lironne!!!
How can there be no comments on here since 2013?!? This salad is so tasty!!! Plenty of different flavors and they all work together. I have an anxiety disorder so it took me all day taking lots of breaks to fry the bacon and hardboil the eggs and so on but it was really worth it!
Boiled eggs are my all time favourite part of having breakfast. And this mixed veg salad is looking super healthy.