Fall Harvest Cobb Salad

One of the best salads around is a good old fashioned Cobb salad.

Cobb salads were first introduced at an infamous Hollywood restaurant known as the Brown Derby. The salad is allegedly named after the restaurants owner, Robert Howard Cobb, and it made its first appearance at the restaurant sometime in the late 1930’s.

The Cobb salad is meant to be an entree salad. There’s ino dilly-dallying around with a side salad here. Packed full of protein, Cobbs are the king of entree salads.

Most Cobb salads include a lengthy ingredient list. Bacon, chicken, boiled eggs, cheese and a multitude of veggies top this salad.

I’ve made various different versions of a Cobb, including one with shrimp, one with fried green tomatoes, and one with chicken tenders. This version, though, might take the cake.

This Cobb has all the things you normally find on the traditional salad but it also includes some good fall ingredients: fresh apples, spiced pecans and cranberries.

Use your favorite salad dressing to top off the salad (a simple vinaigrette works wonders) and enjoy.

Fall Harvest Cobb Salad

Servings: 4-6
Time: 20 mins
Difficulty: Easy
Print

A sweet and savory Cobb salad with fall ingredients like spiced pecans, apples and cranberries.

Ingredients

2 cups cooked, chopped chicken

4 cups spring mix

6 boiled eggs, chopped

2 Granny Smith apples, chopped

1 cup dried cranberries

1 cup sugared/spiced pecans, chopped

6 strips bacon, cooked and crumbled

1/2 cup blue cheese, crumbled

1 cup vinaigrette of choice

Directions

In a large bowl, toss spring mix with vinaigrette.
Top with chicken, chopped eggs, apples, cranberries, pecans, bacon and blue cheese in lines on top of salad greens.
Toss right after serving.

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