Roasted Autumn Cobb Salad.
This autumn cobb salad is packed with tons of fall produce and flavor! Roasted veggies, chicken, hard boiled eggs, pepitas and a delicious maple dijon dressing over hearty kale make for an incredibly satisfying bowl.
Who wants a giant plate of fall!?
This roasted autumn cobb salad is packed with all of the best fall produce, juicy chicken, salty pepitas and a delish maple dijon vinaigrette. There’s a bite of everything here and I can’t wait for you to make it!
I clearly remember my first cobb salad, which I ordered when I was out to dinner with my mom after a dance competition. And I still didn’t really like salads at the time, but the idea of bacon and eggs and blue cheese and chicken and avocado in a salad?! I loved all of those things so I figured, why not!
It was still one of the best salads I’ve ever had, and maybe it’s because it was the first cobb. It was at a restaurant in Myrtle Beach, by the way. A trip that took my mom and aunt 17 hours to drive us there because this was before GPS and we got lost… but that’s neither here nor there.
The point is that I’ve loved a cobb ever since!
And sure, this is a very different cobb. In fact, it doesn’t have any of the ingredients I mentioned above, except for the egg. But it has so many incredible fall flavors. Squash and brussels sprouts, some pepitas, a very autumn-inspired dressing.
It also packs quite a punch. This is incredibly filling and is more of a bowl-like meal than a salad for me. If you want to make it even more satisfying, throw some quinoa or your favorite grain in too. Maybe some dried cherries!
There is so much goodness packed in this salad!
First, a base layer of kale. It’s heartier and can hold all the heavier fall vegetables. I prefer this over romaine, iceberg or butter lettuce for an autumn dish because the veggies we are using have more density.
For the protein, I like to use rotisserie chicken for this salad. It’s just EASY. Since we’re already roasting veggies, making eggs and a dressing, it’s simpler to just grab a rotisserie and go. However, you can use any kind of chicken you’d like. If you would prefer to roast or grill it, do so!
I roast some veggies on a sheet pan, including brussels sprouts, butternut squash and carrots. I like to cut them evenly in size so they take the same amount of time to roast. This gives us some of that roasty, caramelized flavor. These veggies are so, so filling!
For the eggs, I make hard boiled ones almost every single week to have on hand. So I will either grab a few from my fridge or make them quickly. They take less than 20 minutes! I bring the mixture to a simmer, simmer for 1 minute, then cover and let them sit for 10 minutes. Add to an ice bath, cool and peel!
Of course, traditional cobb salads have blue cheese. I ADORE blue cheese and it would be delicious here, especially with the brussels and butternut! But because it is polarizing and there are some flavors here that work great with other cheese, a crumbly cheddar/parmesan is the way to go. It adds nice chunks of savory, nutty flavor.
Finally, roasted and salted pepitas finish things off. These are super crunchy and salty and just divine! I love the texture and flavor they bring to any salad.
For our dressing, we’re going with my fall 2026 staple – a maple dijon vinaigrette! It’s tangy, it’s sweet, it has a slight touch of creaminess from the mustard but it’s still nice and drizzle-able like a traditional vinaigrette.
My fave!
This flavor combo is unreal and tastes fabulous.
This even LOOKS like a bowl full of autumn. The colors!
I love to mix everything up so it’s combined and everything gets a nice shower of dressing. It’s the best!
Roasted Autumn Cobb Salad
Roasted Autumn Cobb Salad
Ingredients
- 4 carrots, peeled and chopped
- 2 cups brussels sprouts, stems removed and halved
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 8 cups green curly kale
- 1 cup chopped rotisserie chicken
- 4 hard boiled eggs, chopped
- ¼ cup roasted pepitas
- ¼ cup chopped or crumbled cheddar cheese
maple dijon dressing
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- kosher salt and pepper
- pinch of red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Spread the carrots, brussels and squash on a baking sheet. Toss with the olive oil, then season all over with salt, pepper and garlic powder.
- Roast for 20 to 25 minutes, tossing once during cook time.
- While the veggies roast, chop the kale. Make the dressing, and use 1 tablespoon of the dressing to massage the kale. Drizzle it on the kale and massage for 2 to 3 minutes, to break down the bitterness and make it less chewy.
- Build the salad! Place the massaged kale on a large plate or bowl. Top with the roasted veggies, the chicken, the hard boiled eggs, cheese and pepitas. Drizzle with as much dressing as you’d like. Season more if desired!
maple dijon dressing
- Whisk together the vinegar, maple syrup, dijon, garlic, nutmeg, a pinch of fresh ground pepper, salt and the crushed red pepper flakes. Whisk in the olive oil until emulsified. This stays great in the fridge in a sealed container.
Did you make this recipe?
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I appreciate you so much!
Yay fall!
