Autumn Cobb Salad

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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  • 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
  • Dressing:
  • 2 tbsp olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • pinch of salt and pepper


  1. 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.
  2. Prepare the dressing by mixing the olive oil, apple cider vinegar, dijon mustard, salt and pepper – stir until well combined.
  3. 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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