This Fall Harvest Cobb Salad is the perfect main course salad for those cooler autumn months. Easy to prep ahead of time, it’s a salad that stores well in the fridge and is layered with tons of flavor.
This Fall Harvest Cobb Salad is a hearty, seasonal twist on the classic Cobb salad that’s perfect for lunch or dinner. Crunchy greens are loaded with crisp Honeycrisp apples, savory chicken, honey-Dijon candied bacon, jammy eggs, crumbled blue cheese, and toasted pecans. It’s packed with fall flavors and plenty of protein to make it a satisfying meal on its own.
Everything comes together with a homemade apple cider vinaigrette that balances the sweet and savory ingredients with just the right amount of tang. Between the crunchy apples and pecans, salty bacon, creamy blue cheese, and tender chicken, every bite has a little bit of everything. It’s a great way to enjoy seasonal fall produce while turning a simple salad into a complete meal.
If you like this salad, you’ll love my Wild Rice Salad with Kale and my Radicchio & Endive Salad.
Why You’ll Love This Recipe
- A Complete Meal: Packed with protein from the chicken, bacon, and eggs, this hearty salad is filling enough to enjoy for lunch or dinner.
- Seasonal Fall Flavors: Crisp Honeycrisp apples and a tangy apple cider vinaigrette bring fresh fall flavors to every bite.
- A Mix of Textures: Crunchy lettuce and pecans, creamy eggs and blue cheese, and crispy candied bacon create the perfect balance of textures and flavors.
- Easy to Prep Ahead: Prepare the chicken, bacon, eggs, and dressing in advance for a quick and easy salad that comes together in minutes.
Ingredients
- Bacon: Coated in a brown sugar, honey-Dijon mixture and baked until crispy, then chopped for a sweet and savory crunch.
- Chicken Thighs: Tender chicken thighs add plenty of protein and make this salad hearty enough for lunch or dinner.
- Apple Cider Vinegar: Adds a bright, seasonal flavor to the homemade dressing that complements the sweet and savory fall ingredients.
- Honey Dijon: Used in both the dressing and bacon glaze to add a balance of sweetness and tangy mustard flavor.
- Blue Cheese: Crumbled over the salad for a creamy, salty bite that pairs especially well with the apples and bacon.
- Honeycrisp Apple: Thinly sliced for a fresh, sweet crunch that brings seasonal fall flavor to the salad.
- Lettuce: Creates a fresh, crisp base that holds up to all the hearty toppings and dressing.
- Olive Oil: Used to season the chicken thighs before cooking and as the base of the apple cider vinaigrette.
- Eggs: Soft-boiled until jammy and added on top for extra protein and a rich, creamy texture.
- Avocado: Sliced and layered over the salad for a creamy texture that balances the crunchy ingredients.
- Red Onion: Thinly sliced for a sharp, slightly sweet bite that cuts through the richer toppings.
- Brown Sugar: Combined with honey Dijon to create a sweet glaze that caramelizes on the bacon as it bakes.
- Pecans: Chopped and sprinkled over the salad for a nutty crunch that complements the fall flavors.
- Cherry Tomatoes: Halved and added on top for a burst of freshness, sweetness, and acidity.
How To Make A Fall Harvest Salad
1. Preheat the oven. Preheat to 400°F and line two large baking sheets with parchment paper or foil. Arrange the bacon in a single layer on one sheet, and leave the other for the chicken.
2. Prepare the candied bacon: In a small bowl, mix the brown sugar and honey Dijon mustard until combined. Brush the mixture evenly over the tops of the bacon slices.
3. Season the chicken: Pat the chicken thighs dry and place them on the second baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated and spread into a single layer.
4. Bake the bacon and chicken together. Place both baking sheets in the oven at the same time, with the chicken on the lower rack and the bacon on the upper rack. Bake the bacon for 18–25 minutes, watching closely toward the end so the sugar doesn’t burn. Bake the chicken for 20–25 minutes, or until the thickest part reaches 165°F. Remove each tray when ready. Let the chicken rest for 5 minutes before slicing, and allow the bacon to cool and crisp before chopping.
5. When bacon is cool, roughly chop and set aside.
6. Prepare the jammy eggs. While the chicken and bacon cook, bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and halve.
7. Make the vinaigrette. In a small bowl or jar, combine the olive oil, apple cider vinegar, honey Dijon mustard. Whisk or shake until emulsified, then season with salt and pepper to taste.
8. Assemble the salad. Add the chopped lettuce to a large serving platter or salad bowl. Arrange the sliced chicken, chopped candied bacon, Honeycrisp apple, soft-boiled eggs, avocado, red onion, blue cheese, pecans, and cherry tomatoes over the greens.
9. Dress and serve. Drizzle the apple cider vinaigrette over the salad just before serving, or serve it on the side.
Expert Tips
- Cook the Chicken Properly: Use a dry, well-seasoned skillet and avoid overcrowding the chicken so it develops a golden crust, and check that the internal temperature reaches 165°F with a meat thermometer.
- Keep an Eye on the Bacon: The brown sugar and honey-Dijon glaze can caramelize quickly, so watch the bacon closely during the last few minutes of baking to prevent burning.
- Use an Ice Bath for the Eggs: Transfer the soft-boiled eggs directly into an ice bath to stop the cooking process, preserve their jammy centers, and make peeling easier.
- Prevent the Apples from Browning: Slice the Honeycrisp apple just before serving, or toss the slices with a little lemon juice to keep them fresh.
- Add Dressing Gradually: Start with a small amount of apple cider vinaigrette and add more to taste, adjusting for the sweetness and acidity of your cider vinegar.
- Keep Ingredients Separate: Store the dressing and crunchy toppings separately until serving to prevent the lettuce from wilting and keep everything fresh and crisp.
Substitutions & Variations
- Swap the Protein: Use chicken breast, leftover roasted chicken, or turkey in place of chicken thighs for an easy alternative.
- Change the Cheese: Swap blue cheese for crumbled feta or creamy goat cheese for a milder flavor that still pairs well with the apples and bacon.
- Try Different Nuts: Substitute chopped walnuts for pecans for a similar crunch and nutty flavor.
- Switch Up the Greens: Use romaine lettuce or a crisp mixed-green blend in place of Sunny Crunch lettuce for a similar crunchy base.
- Make It Vegetarian: Omit the chicken and bacon and add crispy roasted chickpeas for a meatless version, keeping in mind this will significantly change the flavor and texture of the original salad.
- Add Roasted Vegetables: Toss in roasted butternut squash or sweet potatoes for an even heartier salad with additional seasonal fall flavors.
- Make Your Own Honey Dijon: If you don’t have honey Dijon mustard, simply combine regular Dijon mustard with a little honey to achieve a similar sweet and tangy flavor for the bacon and dressing.
Storage / Make Ahead
Fridge: Store leftover salad ingredients in separate airtight containers in the refrigerator for up to 3 days, keeping the dressing, bacon, and pecans separate to prevent sogginess. Store the cooked chicken and eggs in the fridge, and slice the avocado and apples fresh before serving for the best texture.
Freezer: While the assembled salad is not freezer-friendly, the cooked chicken thighs can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating or adding to the salad.
Make Ahead: Prepare the chicken, candied bacon, soft-boiled eggs, and apple cider vinaigrette up to 2 days in advance and store separately in the refrigerator. You can also wash and chop the lettuce and prep the other toppings ahead of time, leaving the apples and avocado to slice just before assembling and serving.
FAQs
Honeycrisp apples are my favorite for this fall Cobb salad because they’re sweet, crisp, and hold up well alongside the savory ingredients. You can also use Granny Smith apples for a more tart flavor or Pink Lady apples for a balance of sweetness and acidity.
Absolutely! Store-bought rotisserie chicken is a great shortcut that makes this salad even easier to prepare. Simply shred or chop the cooked chicken and add it to the salad in place of the freshly cooked chicken thighs or breasts.
To keep your fall Cobb salad fresh, store the lettuce, chicken, eggs, and other toppings in separate airtight containers in the refrigerator. Keep the apple cider vinaigrette, candied bacon, and pecans separate until you’re ready to serve, and slice the apples and avocado fresh to prevent browning. Assemble and dress the salad just before eating for the best texture.
More hearty fall recipes
- Spinach Artichoke Twice Baked Potatoes
- Maple Smoked Salmon Salad
- Mini French Onion Soup
- Caramelized Apple, Onion, and Cheddar Tart
Fall Harvest Cobb Salad
Ingredients
For the chicken:
- 1½ lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the honey-Dijon candied bacon:
- 8 slices thick-cut bacon
- 2 tbsp brown sugar
- 1 tbsp honey Dijon mustard
For the apple cider vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp honey Dijon mustard
- Salt and black pepper to taste
For the salad:
- chopped romaine or mixed crunchy greens
- 1 Honeycrisp apple thinly sliced
- 4 soft-boiled eggs halved
- 1 avocado sliced
- ½ small red onion thinly sliced
- ½ cup crumbled blue cheese
- ½ cup chopped pecans toasted
- 1 cup cherry tomatoes halved
Instructions
- Preheat the oven. Preheat to 400°F and line two large baking sheets with parchment paper or foil. Arrange the bacon in a single layer on one sheet, and leave the other for the chicken.
- Prepare the candied bacon: In a small bowl, mix the brown sugar and honey Dijon mustard until combined. Brush the mixture evenly over the tops of the bacon slices.
- Season the chicken: Pat the chicken thighs dry and place them on the second baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated and spread into a single layer.
- Bake the bacon and chicken together. Place both baking sheets in the oven at the same time, with the chicken on the lower rack and the bacon on the upper rack. Bake the bacon for 18–25 minutes, watching closely toward the end so the sugar doesn't burn. Bake the chicken for 20–25 minutes, or until the thickest part reaches 165°F. Remove each tray when ready. Let the chicken rest for 5 minutes before slicing, and allow the bacon to cool and crisp before chopping.
- Prepare the jammy eggs. While the chicken and bacon cook, bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and halve.
- Make the vinaigrette. In a small bowl or jar, combine the olive oil, apple cider vinegar, honey Dijon mustard. Whisk or shake until emulsified, then season with salt and pepper to taste.
- Assemble the salad. Add the chopped lettuce to a large serving platter or salad bowl. Arrange the sliced chicken, chopped candied bacon, Honeycrisp apple, soft-boiled eggs, avocado, red onion, blue cheese, pecans, and cherry tomatoes over the greens.
- Dress and serve. Drizzle the apple cider vinaigrette over the salad just before serving, or serve it on the side.
Video
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