Fall Cobb Salad

Good morning! I hope that you had a great weekend. I had a fabulous one! The weather was beautiful, and the Fall color was stunning. I spent a lot of time reading, relaxing and doing a little cooking. What did you do?

I made Butternut Squash Soup, Butternut Squash Cake, Pumpkin Turtle Cheesecake(recipes to come) and a Fall Cobb Salad.

 I thought I should feature something savory as I have received a few emails asking if we eat anything other than sweets at this house.

This salad had all of the flavors of Fall, roasted beets, butternut squash, cranberries, and pecans. I had a salad similar to this recently while out to lunch, and although I loved it there were a few things I didn’t like, slivered almonds, and chicken and bacon. Now there is nothing wrong with that combination but I thought pecans would be better, I rarely eat chicken and I was too lazy to make bacon because I hate how the smell permeates the whole house. 

Fall Cobb Salad

Serves 4

1 small butternut squash roasted, cubed

1/2 cup dried cranberries

1/2 cup of blue cheese or Roquefort 

2 hard boiled eggs

1 large beet roasted, cubed

1/2 cup of toasted pecan halves

6 cups of Romaine and Spring Mix lettuce, washed and dried

optional: cubed chicken, smoked apple wood bacon

Put the greens onto a large serving dish. Place the butternut squash on top in a row, then add in stripes down the side the cranberries, cheese, eggs, beets and nuts. Drizzle with your favorite vinaigrette. 

Roasting beets: Wash beets, then cut the top and bottom off the beet, place on a sheet of tin foil and drizzle with olive oil. Wrap tin foil like a package and roast at 375 until soft. Remove from oven let cool until you can touch then remove skins. My beets were very large and took about 50 minutes. WARNING: Beets STAIN. Be very careful removing the beets from the tin foil and removing skin they will stain your hands, your counter top, your cutting board and any other thing the juice touches. 

Roasting Squash:You can do this the easy way, cut squash in half, remove seeds, place on pan drizzle with Olive oil and bake  until soft. Remove from oven cool and cut as if you were cutting a avocado in the skin. Or you can roast the way I did,  peel squash, cut in half, remove seeds, cut into chunks place on pan, drizzle with oil, salt and pepper and bake at 400 for about 20 minutes. 

Do you have any Fall recipes to share? I would love a few more salad recipes to add to my repertoire and of course a few bread recipes. Yeast is not my friend, so if you have something that is fool proof I would appreciate it.

If you are looking for a few recipe or decorating ideas for Thanksgiving I have pinned over 2000 on my Fall Pinterest page. 

Have a great day!

Linking to:

The Scoop

Stone Gable

Savvy Southern Style

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  Easy Roasted Butternut Squash and Pumpkin Soup

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  15 Squash Recipes to Broaden Your Squash Horizon

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  5 Fall Salads You Will Want to Eat All Season Long