Autumn Cobb Salad With a Cider Honey Dijon Vinaigrette 

This easy and fresh fall Cobb salad is the perfect lunch or dinner side!

This Autumn Cobb Salad is a cozy, seasonal twist on the classic, packed with fall’s best flavors and textures. It’s layered with crisp apples, bacon bits, roasted chicken, a jammy egg and tangy blue cheese—each bite offering a perfect balance of sweet, savory, and crunchy. A scattering of toasted nuts or seeds adds a little extra texture, while hearty greens like kale or arugula make it feel satisfying enough for a full meal.

What brings it all together is the cider honey Dijon vinaigrette: a bright, slightly sweet dressing that complements the richness of the toppings without overpowering them. Made with apple cider vinegar, a touch of honey, Dijon mustard, and olive oil, it ties the salad together with warm, autumnal flavor. Whether you’re serving it for lunch, dinner, or even a holiday gathering, this salad is a fresh way to celebrate the season.

If you enjoyed this recipe take a look at my other salad recipes here! The full recipe below!

• Salads and Soups

Autumn Cobb Salad With a Cider Honey Dijon Vinaigrette 

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Ingredients

Serves 4 People

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• ▢ 1 Box of Lettuce
• ▢ ½ cup blue cheese crumbles
• ▢ 2 eggs
• ▢ 5 strips of bacon
• ▢ 3 tbsp brown sugar
• ▢ 3 tbsp honey dijon mustard
• ▢ ½ cup pecans chopped
• ▢ 2 chicken breasts
• ▢ 1 honey crisp apple sliced
• ▢ Olive oil
• ▢ Sea salt
• ▢ Pepper

Dressing

• ▢ The dressing:
• ▢ 2 tbsp honey dijon mustard
• ▢ 1 tbsp honey or hot honey
• ▢ A good glug of olive oil
• ▢ ½ cup apple cider
• ▢ 1 tbsp apple cider vinegar
• ▢ Sea salt
• ▢ pepper

Instructions 

• Preheat oven to 350. Add bacon strips to a parchment lined baking sheet. Brush honey dijon, followed by brown sugar on both sides. On a low rack, bake for 15 min, flip and then bake for another 5-10 depending on how crispy you want it. Remove and roughly chop
• Meanwhile wash chicken breasts and pat dry. Season with salt and pepper. Add olive oil to a pan and add breasts, leaving room between then, Cook for about 6-8 min on medium to high heat. Flip when it’s nicely browned and repeat on other side. Once outside has a nice crisp, turn heat down and cover with a lid. It should take another 5-10 for chicken to be 165 in the center. Remove and slice
• Bring a medium sized pot to a boil, add eggs and cook for about 7-8 min for a slightly jammy egg. Remove and add to a ice bath to stop the cooking. Peel eggs and set aside.
• To a large bowl, add Sunny Crunch lettuce. Top with bacon, blue cheese crumbles, egg (sliced in half), sliced apple, chopped pecans and sliced chicken.
• Combine dressing ingredients to a bowl and whisk until smooth, Season to taste. Pour overtop salad and mix to combine. Enjoy!

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