Summer is usually the season for big platters of salad as an acceptable dinner, but let’s celebrate one the end of our lettuce harvest with one last platter, shall we? Cobb Salad is one of my favorite excuses to top a bed of fresh lettuce with loads of fixings, and I kept seeing photos of roasted squash and apple salads that led me to this version. Sweet roasted delicata and crisp liberty apples from Good Life Farm make the perfect combo for all of your salad favorites!
Cobb Salad is kind of a loose term for this – I swapped in a lot of ingredients based on what we had in the farm fridge! I encourage you to also top this with what you have on hand, bacon, blue cheese, cooked chicken, avocado, pomegranates, pears, walnuts, roasted root vegetables – literally anything goes here. Everything is topped with a smoky thyme dressing. The great thing about delicata squash is you don’t have to peel it and it roasts up quickly. Slice it into half-moons and get it into the oven while you prep the other ingredients.
This salad makes a really stunning presentation when you layer all of the ingredients over the top. Bring it to the table and let everyone scoop their portions off, you can pour the dressing all over or let everyone dress their own. Undressed portions of this salad store great for lunch the next day.
Fall Cobb Salad serves 4
1 head lettuce, washed & dried
4 hard-cooked eggs
1 delicata squash
2 tablespoons olive oil
pinch of sea salt
1/3 cup pumpkin seeds
1/3 cup pecans
1/3 cup dried cranberries
1/3 cup crumbled goat cheese
Smoky Thyme Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
juice from half a lemon
1 teaspoon fresh minced thyme (or 1/2 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon dijon mustard
salt and pepper to taste
Roast the squash. Preheat the oven to 425°F. Slice the squash down the center and scoop out the seeds. Slice the squash into 1/2 inch thick slices, toss with olive oil and salt and spread onto a baking sheet. Roast for 30 – 35 minutes until soft and golden.
Slice and core the apple, squeeze lemon juice all over and toss the apples to coat.
Toast the nuts and seeds. Place the pecans in a small skillet over medium heat. Toast the nuts, tossing the pan frequently until they start to turn golden and smell toasty. Transfer to a dish to cool, then toast the seeds using the same method. Chop the cooled pecans.
Make the vinaigrette. Place the ingredients in a small jar and shake to combine.
Assemble the salad. Spread the chopped and washed lettuce onto a platter and arrange the toppings in rows over the top. Pour the dressing over the salad or serve on the side.
* Try adding leftover chicken, or leftover turkey for Thanksgiving!