Description
This Fall Harvest Cobb Salad with Cheddar Cheese, Apples and Bacon is a flavorful seasonal salad with spiced nuts and nourishing and hearty toppings. It is easy enough to make for lunch and special enough for Thanksgiving.
Ingredients
4 large eggs
5 slices bacon
8 cups mixed baby greens, or baby spinach
1 large or 2 small crisp sweet apple, such as honey crisp, diced
4 ounces cubed sharp cheddar cheese, about 1 cup
1/2 cup spiced nuts, homemade or purchased
1/2 cup vinaigrette (such as apple cider vinaigrette)
Instructions
- Cover eggs with cold water in a small saucepan. Bring to a gentle boil over high heat. Reduce heat to maintain a gentle boil and cook for 10 minutes. Drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs. Peel and chop.
- Lay the bacon on a paper-towel lined plate. Place a layer of paper towels over them and cook in the microwave until crisp, 3 to 6 minutes. Cool and crumble or chop.
- Arrange salad greens, the, eggs, the bacon, apple, cheddar and nuts on six plates or a serving platter.
- Drizzle with the dressing.
Notes
Make Ahead and Meal Prep Tips
This is a great meal prep salad. Divide the servings into four meal prep containers and keep them refrigerated up to 3 days. The spiced nuts should be kept separately so they do not become tacky. Additionally, to keep the apples from turning brown, toss the cubes in a little lemon water.
- Prep Time: 30 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe (abotu 2 cups)
- Calories: 382
- Sugar: 6 g
- Fat: 32 g
- Saturated Fat: 10 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g