I love cobb salads – but am not a fan of all the extra unhealthy calories that come along with them. Some people assume they are eating healthy just because they are having a salad, but this is not the case. Traditional cobb salads come with bacon and blue cheese – which are two ingredients I left out when making my own.
Since it’s autumn, there is no better time than now to whip up this healthy ‘autumn cobb salad.’ This salad is paleo, gluten-free and dairy-free, however feel free to add some cheese – just make sure it’s organic and antibiotic-free.
The chicken and egg are great sources of protein, while the avocado and walnuts provide a healthy dose of fat. The apples and dried cherries add the perfect hint of sweetness to the salad, while the celery and cucumber add in some greens. The butternut squash was the perfect addition to make this ‘fall-festive’, while adding an abundance of flavor.Print
Autumn Cobb Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 2 cups mixed greens
- 1 small grilled or baked chicken breast
- 1 sliced hard-boiled egg
- 1/8 cup walnuts
- 1/2 chopped apple
- 1/2 cup roasted chopped butternut squash
- 1/4 cup chopped cucumber
- 1/4 cup chopped celery
- 1 handful dried cherries
- 1/4 cup chopped avocado
- 2 tbsp olive oil
- 1.5 tbsp apple cider vinegar
- 1 tsp dijon mustard
- pinch of salt and pepper
- Prepare all food prior to putting the salad together (chop the vegetables and fruit, roast/bake the chicken and butternut squash). I bake the squash for 30 minutes in olive oil, salt and pepper.
- Prepare the dressing by mixing the olive oil, apple cider vinegar, dijon mustard, salt and pepper – stir until well combined.
- On a large plate, add the salad greens. Top with chicken, butternut squash, egg, apple, celery, cucumber, avocado, walnuts and cherries. Drizzle with the vinaigrette and serve.
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