The perfect fall salad! This cobb is loaded with baby kale, avocado, hard boiled egg, sliced apple, crumbled goat cheese, baked chicken, pomegranate seeds, roasted butternut squash, pecans, turkey bacon, and an apple cider vinaigrette.
I could easily eat this salad every day for lunch this season! It’s filled with some of my favorite fall flavors, and it’s also packed with protein. I bake the chicken and butternut squash together which makes this salad super easily to make/assemble.Print
4 cups baby kale
2 thin chicken breasts
1 cup butternut squash cubes
1 hard boiled egg, sliced
3 slices turkey bacon
1 avocado, diced
1 apple, thinly sliced – I used a honey crisp
1/4 cup pomegranate seeds
1/4 cup crumbled goat cheese
pecans, to taste
salt and pepper to taste
1 tbsp olive oil
Apple Cider Vinaigrette
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp pure maple syrup
1/2 tsp dijon
pinch of cinnamon
pinch of salt and pepper
Preheat your oven to 400 degrees F and lightly spray a baking sheet with non-stick spray.
Season chicken with salt and pepper, then brush on 1 tbsp of olive oil. Add chicken to one side of a baking sheet then place butternut squash cubes on the other side in a single layer. Transfer the baking sheet to the oven and bake for about 30 minutes or until the chicken is cooked through.
Meanwhile, start cooking the turkey bacon in a skillet. Once cooked through, let cool and then crumble it.
Whisk together your salad dressing ingredients and set aside.
When the chicken and butternut squash are done baking, let cool, then slice the chicken into bite size pieces or strips – depending on your preference.
Assemble your salad by adding the kale, hard boiled egg, crumbled turkey bacon, sliced apple, avocado, pomegranate seeds, pecans, goat cheese, sliced chicken, and butternut squash. Drizzle with dressing and enjoy!