Autumn Cobb Salad With a Cider Honey Dijon Vinaigrette 

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

The Deets


Indulge in the delightful flavors of the fall season with this Autumn Cobb Salad featuring a cider honey Dijon vinaigrette. This salad is cozy, seasonal and absolutely what you need to make for lunch or dinner this week. At the heart of this salad and what really makes it is the bed of locally grown fresh baby greens from Bright Farms. I used their Sunny Crunch Lettuce and then added honey dijon candied bacon, chicken, sliced honeycrisp apples, blue cheese, pecans and a jammy egg to really complete this Cobb. The salad is topped with a blend of cider, honey, and Dijon mustard, tying together every element with its sweet and tangy notes. You can really taste the freshness in the greens from BrightFarms… they’re  pesticide free, greenhouse grown & sold to local markets as soon as 24 hours after harvest. Treat yourself to the splendor of fall with this Autumn Cobb Salad. With each bite, savor the freshness, the seasonality, and the delight of this delish meal! If you enjoyed this recipe take a look at my other salad recipes here! The full recipe below!

Print Recipe
Servings 4 People

Ingredients

  • 1 box of BrightFarms Sunny Crunch 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

  • Step 1: 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
  • Step 2: 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
  • Step 3: 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.
  • Step 4: 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.
  • Step 5: 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.