Winter Cobb Salad

Can’t decide if Cobb salad is a light meal or a full-on feast? This Winter Cobb Salad has you covered either way. Loaded with local eggs, roasted squash, sweet beets, crunchy apples, juicy tomatoes, tender chicken, and crispy bacon, it’s the perfect balance of fresh and hearty.

And that maple-Dijon dressing? It’s like a cozy sweater for your salad, adding just the right amount of sweetness and zing. This is the ultimate winter comfort dish that’s filling, flavourful, and satisfying enough to make any chilly day feel a little brighter.

It was a pleasure to create this Winter Cobb Salad recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Ingredients

Maple-Dijon Dressing

• Maple syrup
• Extra virgin olive oil
• Dijon mustard
• Apple cider vinegar
• Sea salt

Salad

• Red onion
• Olive oil 
• Salt and black
• Bacon
• Chicken thighs bone-in
• Butternut squash 
• Eggs
• Kale washed
• Roasted beet 
• Apple 
• Tomatoes sliced
• Avocado
• Stilton cheese 

For Garnish

• Chives
• Pomegranate arils
• Pistachios

(See recipe card for quantities)

Instructions

Marinate the Onions – make in advance

In a small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done, the leftover olive oil is flavoured and perfect for frying tomorrow morning’s eggs!)

Maple-Dijon Dressing

In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.

Prepare the Salad Ingredients

Preheat oven to 400°F.

Bacon: Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.

Remove the bacon to a plate and set aside.

Chicken: Season the chicken with salt and pepper. Set aside.

Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.

Finish Cooking the Chicken and Squash: Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165°F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.

Boil the Eggs: While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.

Assemble the Salad

Drizzle dressing over the salad and enjoy!

Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, onions and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.

Garnish with chives, pomegranate arils, pistachios.

Tips & Substitutions

• Shortcut Chicken: Don’t feel like roasting chicken? Grab a rotisserie chicken from the store instead. You’ll cut down on cooking time without sacrificing flavour.
• Roasted Veggie Hack: If you’re in a pinch, use pre-cooked beets from the grocery store.
• Dressing Swaps: Don’t have maple syrup? Use honey or agave. No apple cider vinegar? Swap it for white wine vinegar or even lemon juice for a tangy kick.
• Vegetarian-Friendly: Skip the chicken and bacon and use crispy roasted chickpeas for added protein and crunch. You can also sub in tempeh or tofu.
• Extra Crunch: Toss in a few more toasted nuts or seeds (sunflower seeds, pecans, etc.) into the salad for an extra layer of texture.

Leave a Comment

If you get the chance to try this recipe for Winter Cobb Salad please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious! This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Marinating time: 1-24 hours 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dinner, Lunch, Main Course, Salad

Cuisine American

Servings 2 people

Ingredients

  

1x2x3x

Maple-Dijon Dressing

• 1 tablespoon pure maple syrup
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ tablespoon apple cider vinegar
• ¼ teaspoon sea salt

Salad

• ½ small red onion thinly sliced
• 2 tablespoons olive oil enough to cover onions
• Salt and ground black pepper to taste
• 2 slices of bacon
• 2 chicken thighs bone-in, skin-on, 5.5 – 6 oz per thigh, uncooked
• 9 ounces butternut squash cut into ½-inch cubes (about 2 cups)
• 2 large eggs
• 4 cups kale washed, stems removed, chopped
• 1 roasted beet cut into small cubes (purchased already roasted or roast at home)
• ½ apple sliced (honey crisp or your favourite apple)
• 2 small tomatoes sliced (different coloured heirlooms, or tomatoes on the vine)
• ½ avocado sliced (optional)
• 2 ounces stilton cheese or other blue cheese

For Garnish

• 1 tablespoon chives chopped
• 2 tablespoons pomegranate arils optional
• 2 tablespoons roasted pistachios

Instructions

 

Marinate the Onions

• In a small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done, the leftover olive oil is flavoured and perfect for frying tomorrow morning's eggs!)

Maple-Dijon Dressing

• In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.

Prepare the Salad Ingredients

• Preheat oven to 400°F.
• Bacon: Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
• Remove the bacon to a plate and set aside.
• Chicken: Season the chicken with salt and pepper. Set aside.
• Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
• Finish Cooking the Chicken and Squash: Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165°F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
• Boil the Eggs: While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.

Assemble the Salad

• Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, onions and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
• Garnish with chives, pomegranate arils and pistachios.
• Drizzle dressing over the salad and enjoy!

Rate this Recipe

• If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!

Notes

Tips & Substitutions

• Shortcut Chicken: Don’t feel like roasting chicken? Grab a rotisserie chicken from the store instead. You’ll cut down on cooking time without sacrificing flavour.
• Roasted Veggie Hack: If you’re in a pinch, use pre-cooked beets from the grocery store.
• Dressing Swaps: Don’t have maple syrup? Use honey or agave. No apple cider vinegar? Swap it for white wine vinegar or even lemon juice for a tangy kick.
• Vegetarian-Friendly: Skip the chicken and bacon and use crispy roasted chickpeas for added protein and crunch. You can also sub in tempeh or tofu.
• Extra Crunch: Toss in a few more toasted nuts or seeds (sunflower seeds, pecans, etc.) into the salad for an extra layer of texture.

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Keyword best dressing with cobb salad, butternut squash harvest salad, chicken cobb salad dressing, harvest cobb salad recipe, maple dijon dressing, maple dijon dressing recipe

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