This Thanksgiving Cobb Salad recipe is packed with crispy pancetta, roasted squash, pomegranate, apples and more. It’s crispy and crunchy and drizzled with a warm maple bacon dressing. Precious!
I have another Thanksgiving recipe for you this week!
This is something special. It’s a fancy salad that can work all fall long, one you can serve for any fall holiday, and it’s even easy enough to make for dinner one night.
I love the!
Cobb salad has my name everywhere. The traditional Cobb salad with crispy chicken, eggs, bacon, avocado, blue cheese… wow. Lots of my favorite things!
It’s not exactly that — in fact, we don’t have chicken (but you can add leftover turkey!) or eggs, but we do have so many delicious ingredients that come together to create a loaded fall salad that’s sure to turn heads at any table.
And everyone loves it!
Because this over-the-top salad is great for two things: it can be your fancy Thanksgiving salad (or even a meal!) or it can be the perfect platter to use up Thanksgiving leftovers. Either way, grab some of the ingredients to have on or after the holiday!
Here’s how I put together the Fall Cobb Salad:
First a large bed of chopped roman woman. I like to take the stalks of romaine and cut the lettuce myself. It’s perfect.
Next, bacon! In this case pancetta. You can use any bacon-like product you have on hand. And then we use the bacon fat to make a warm maple bacon dressing.
To squeeze here is the name of the game. I love to roast acorn squash and I love keeping it in the skin which turns out so chewy and delicious. However, any type of roasted squash will work for this recipe. Whatever you love!
cut Apple for crunchy cake and sweetness. You could also make sliced ​​pear!
avocadofor extra creaminess.
pomegranate seedsfor that jeweled, spicy pop of flavor and color.
Blue Cheese, because it’s my favorite salad cheese. You can do cheddar if you like!
And finally toasted pecans. I love the buttery, nutty flavor of pecans with fall produce like pumpkin and pomegranate. Pepitas would work here too!
Then I just layer everything the pretty Cobb salad way! No particular or exact species – I put everything on the Romaine.
The dressing might be my favorite part. Warm bacon dressing is something I grew up with – it was my grandma’s favorite dressing for spinach salads. It was definitely a special treat and something we rarely had, but when we did… oh boy. It was delicious!
I took my favorite warm bacon dressing recipe and added some maple syrup. Oh my deliciousness. It’s so wonderful. I love this dressing! It’s one you want to prepare right before serving – and you serve it warm. But if you happen to have leftovers, they reheat pretty well on the stovetop.
And that’s that. The most delicious, crunchy, crunchy fall salad that’s also incredibly satisfying.
Thanksgiving Cobb Salad
Thanksgiving Cobb Salad
This Thanksgiving Cobb Salad recipe is packed with crispy pancetta, roasted squash, pomegranate, apples and more. It’s crispy and crunchy and drizzled with a warm maple bacon dressing. Precious!
- 1 acorn squash, cut and cored
- 1 tablespoon olive oil
- kosher salt and pepper
- 4 ounces diced pancetta
- 8th cups chopped romaine lettuce
- 1 honey crispy apple, thinly sliced
- 1 Avocado, thinly sliced
- ½ Cup toasted pecans
- â…“ Cup crumbled blue cheese
- ¼ Cup pomegranate seeds
warm maple bacon dressing
- 2 tablespoon Bacon/Pancetta Fat
- 1 Chopped garlic clove
- 3 tablespoon Apple Cider Vinegar
- 2 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- kosher salt and pepper
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Preheat the oven to 425 degrees F.
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Place the squash on a baking sheet and drizzle with the olive oil. Sprinkle everything with salt and pepper. Roast the squash for 15 minutes, then carefully turn and roast for another 10 to 15 minutes.
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While the squash is roasting, cook the pancetta until crispy. Leave the fat in the skillet to make the Maple Bacon Dressing recipe below.
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Once the squash is ready, you’re ready to assemble the salad!
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I make a big bed of romaine (seasoned with salt and pepper) on a platter, then make strips of squash, avocado, apples, pancetta, and so on. You can add the toppings however you like!
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Drizzle with maple bacon dressing and serve!
warm maple bacon dressing
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Place bacon fat, minced garlic, vinegar, maple syrup, and mustard in a saucepan over medium-high heat. Stir constantly until the dressing is slightly emulsified. Season with a pinch of salt and pepper. Before serving, add the crumbled pancetta. You can keep this over low heat, stirring occasionally, until ready to serve. You can also store it in the fridge. I suggest warming it up in a saucepan. This is the combination I’ve come to love over the years, but feel free to experiment with different vinegars, more bacon, and other spices!
The perfect autumn plate.