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- 6 cups mixed greens (arugula, spinach, and romaine) - 1 cup cooked quinoa - 1 cup roasted butternut squash, diced - 1 cup cooked chicken breast, diced - 1/2 cup crumbled feta cheese - 1/2 cup dried cranberries - 1/4 cup chopped pecans - 2 hard-boiled eggs, sliced - 1 avocado, diced I love using mixed greens in this salad. They add color and crunch. Arugula gives a peppery bite, while spinach and romaine keep it fresh. The cooked quinoa adds protein and a nice nutty flavor. Roasted butternut squash brings natural sweetness. I often roast it with a little olive oil and salt for the best taste. The diced chicken breast makes this salad hearty. You can use leftovers or rotisserie chicken. Crumbled feta cheese adds a salty kick. Dried cranberries provide a tart sweetness, which I find delightful. Chopped pecans add a nice crunch and richness. The hard-boiled eggs give extra protein and creaminess. Finally, diced avocado adds a buttery flavor that elevates the whole dish. - 3 tablespoons maple syrup - 2 tablespoons Dijon mustard - 1/4 cup olive oil - 1 tablespoon apple cider vinegar - Salt and pepper to taste For the Maple Dijon dressing, I combine maple syrup and Dijon mustard. This mix gives a sweet and tangy flavor. Olive oil makes the dressing smooth and rich. I add apple cider vinegar for a bright taste. Finally, I sprinkle in salt and pepper to enhance all the flavors. Whisking these together creates a tasty dressing that ties the salad together beautifully. Roasting the butternut squash Start by preheating your oven to 400°F (200°C). Take your diced butternut squash and toss it with a bit of olive oil, salt, and pepper. Spread the squash on a baking sheet. Roast it for about 20 minutes. The squash should be tender and slightly caramelized. This adds a sweet and rich flavor to your salad. Cooking quinoa While the squash roasts, rinse 1/3 cup of quinoa under cold water. In a small pot, add the rinsed quinoa and 2/3 cup water. Bring this mixture to a boil. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The water should be absorbed by the quinoa. Fluff it with a fork, then let it cool. Whisking together the dressing ingredients In a small bowl, combine 3 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, 1/4 cup of olive oil, and 1 tablespoon of apple cider vinegar. Add a pinch of salt and pepper for taste. Whisk everything together until it blends into a smooth dressing. This Maple Dijon dressing will add a sweet and tangy kick to your salad. Layering salad components and adding toppings Grab a large bowl or platter. Start with 6 cups of mixed greens as your base. On top of the greens, layer the cooked quinoa, roasted butternut squash, and diced chicken breast. Sprinkle 1/2 cup of crumbled feta cheese, 1/2 cup of dried cranberries, and 1/4 cup of chopped pecans over these ingredients. Next, neatly arrange 2 sliced hard-boiled eggs and the diced avocado on top. Right before serving, drizzle the Maple Dijon dressing over the salad. You can also add extra salt and pepper to taste. If you want, gently toss the salad to mix all the flavors together. Enjoy every bite of this colorful and tasty Harvest Cobb Salad! To make the best Maple Dijon dressing, balance is key. You want sweet from the maple syrup and tangy from the Dijon mustard. Start with three tablespoons of maple syrup to add sweetness. Then, mix in two tablespoons of Dijon mustard for that nice tang. Add a quarter cup of olive oil to make it smooth. Finally, a tablespoon of apple cider vinegar adds a punch. Taste as you mix. Adjust the sweetness or tang as needed. Freshness matters in your Harvest Cobb Salad. Use mixed greens like arugula, spinach, and romaine for great flavor. These greens add crunch and nutrition. Seasonal produce makes a big difference too. Roasted butternut squash gives a warm touch. Choose ripe avocados for creaminess. Using fresh, high-quality ingredients takes your salad to the next level. A well-arranged salad is a feast for the eyes. Start by layering the mixed greens at the base of your bowl. Then, add the colorful quinoa, squash, and chicken. Sprinkle crumbled feta cheese evenly over the top. Add dried cranberries and chopped pecans for a nice contrast. Finally, place the sliced eggs and diced avocado on top. This makes your salad look inviting and delicious. {{image_2}} You can change some ingredients in the Harvest Cobb Salad. For quinoa, try using cooked farro or brown rice. Both give a nice texture. If you want a different protein, use grilled shrimp or chickpeas for a veggie option. For cheese, goat cheese works great instead of feta. It brings a creamy touch. If you’re not a fan of maple Dijon, try ranch or balsamic vinaigrette. A lemon vinaigrette can add a bright flavor too. You can even make a yogurt-based dressing for a creamy option. Each dressing gives a new taste to the salad. You can adapt this salad for each season. In spring, add fresh peas and radishes. In summer, toss in diced tomatoes and corn. For fall, use roasted sweet potatoes and pomegranate seeds. In winter, add roasted beets and citrus segments. Each season brings its own twist to the Harvest Cobb Salad. To keep your Harvest Cobb Salad fresh, store it in an airtight container. Layer the ingredients wisely. Place the greens at the bottom to prevent wilting. Keep the dressing separate until you are ready to eat. This keeps everything crisp and tasty. You can enjoy leftovers for up to three days in the fridge. For the Maple Dijon dressing, use a clean jar with a lid. Store it in the fridge for up to one week. Before using, give it a good shake to mix the ingredients. If the dressing thickens, add a little water or olive oil to thin it out. This keeps the flavors bright and zesty. You can save time by prepping parts of the salad ahead. Cook the quinoa and roast the butternut squash a day before. Store them separately in the fridge. Chop your veggies and store them in airtight bags. You can also make the dressing in advance. This way, you’ll have a quick, healthy meal ready to go when you need it. Yes, you can make this salad ahead of time. To keep it fresh, store the ingredients separately. Here are some tips: - Prep the greens: Wash and dry the mixed greens, then store them in an airtight container. - Cooked ingredients: Store the quinoa, chicken, and butternut squash in separate containers. - Dress the salad: Add the Maple Dijon dressing just before serving. This keeps the greens crisp. If you do not have maple syrup, there are great substitutes. Use honey for a similar sweetness. Agave nectar is another option. You can also use brown sugar mixed with a bit of water. Each option gives a different flavor but works well in the dressing. Yes, the Harvest Cobb Salad can be gluten-free. Use gluten-free quinoa and check that your Dijon mustard is gluten-free as well. All other ingredients in the salad are naturally gluten-free. Enjoy this meal without worry! The Harvest Cobb Salad brings together fresh greens, quinoa, and delicious toppings. We covered the key ingredients, simple steps, and tips to enhance flavor. Don't forget the maple Dijon dressing that ties it all together. Feel free to mix and match for your tastes, and store leftovers properly for later enjoyment. This salad suits any season and can be prepped ahead of time. Enjoy creating a colorful, tasty dish that packs nutrients and flavor in every bite. Your salad journey starts here!

Harvest Cobb Salad with Maple Dijon

Discover the delicious and nutritious Harvest Cobb Salad with Maple Dijon dressing! This vibrant salad is loaded with mixed greens, roasted butternut squash, quinoa, and topped with crumbled feta and hard-boiled eggs. It's perfect for a light lunch or dinner and takes just 45 minutes to prepare. Click to explore this easy recipe and elevate your meals with fresh flavors and wholesome ingredients! Don't miss out on this tasty dish!
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Ingredients
  

6 cups mixed greens (arugula, spinach, and romaine)

1 cup cooked quinoa

1 cup roasted butternut squash, diced

1 cup cooked chicken breast, diced

1/2 cup crumbled feta cheese

1/2 cup dried cranberries

1/4 cup chopped pecans

2 hard-boiled eggs, sliced

1 avocado, diced

Salt and pepper to taste

For the Maple Dijon Dressing:

3 tablespoons maple syrup

2 tablespoons Dijon mustard

1/4 cup olive oil

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions
 

Prepare the Ingredients: Start by roasting the diced butternut squash. Preheat your oven to 400°F (200°C), toss the squash with a little olive oil, salt, and pepper, and roast for about 20 minutes until tender.

    Cook Quinoa: While the squash is roasting, rinse 1/3 cup of quinoa under cold water. In a small pot, add the quinoa and 2/3 cup water. Bring it to a boil, then reduce the heat and simmer covered for about 15 minutes or until the water is absorbed. Fluff with a fork and let cool.

      Make the Dressing: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.

        Assemble the Salad: In a large bowl or platter, layer the mixed greens as the base. Top it with the cooked quinoa, roasted butternut squash, diced chicken, crumbled feta, dried cranberries, and chopped pecans.

          Add the Eggs and Avocado: Neatly arrange the sliced hard-boiled eggs and diced avocado on top of the salad.

            Dress and Serve: Drizzle the prepared Maple Dijon dressing over the salad just before serving. Season with additional salt and pepper as needed. Toss gently to combine all ingredients if desired.

              Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4