• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Home, Made Healthy
  • About
    • About Me
    • My Food Philosophy
  • Recipes
    • Air Fryer
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Dressings, Dips, & Sauces
    • Drinks
    • Instant Pot
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Contact
menu icon
go to homepage
  • Recipes
  • Cooking Tips
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cooking Tips
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salads

    Fall Cobb Wedge Salad with Pumpkin Vinaigrette

    Published: Oct 11, 2021 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

    Save for Later!
    Jump to Recipe Print Recipe
    Pin graphic for fall cobb wedge salad with pumpkin vinaigrette.

    This fall cobb wedge salad has all the wonderful flavors of both a cobb salad and seasonal fall produce. With just a few simple ingredients and minimal prep time, this salad can feed your family or a holiday crowd in under 30 minutes!

    A wedge of iceberg lettuce on a blue plate with pumpkin vinaigrette, feta, tomatoes, chives, bacon, egg, cranberries, and apples around it.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe

    📋 About the Recipe

    • This fall cobb wedge salad is SO quick and easy to throw together! In under 30 minutes, you'll have a delicious salad perfect for any occasion.
    • Because you can size this recipe up or down very easily, it's great for a crowd. Serve it as a side dish for large family dinners or simply for a dinner for two.
    • With so many tasty toppings, like bacon, egg, feta cheese, apples, and dried cranberries, this salad is perfect for nearly any eater.
    • It's healthy and easily customizable for adding any of your favorite toppings. Just like my apple, avocado, and arugula salad too!
    • With seasonal fall flavors, serve this salad for Thanksgiving, Christmas, or any other special occasion with any of your other favorite dishes. Paired with roasted butternut squash, roasted asparagus and brussels sprouts, or butternut squash stuffing you'll have a complete meal in no time!

    🛒 Ingredients

    Labelled ingredients for fall cobb wedge salad (see recipe for details).

    A few notes about the ingredients:

    1. Iceberg lettuce - iceberg lettuce is the perfect lettuce for a wedge salad. It is vibrant and crisp and can easily be cut into wedges without falling apart.
    2. Bacon - bacon is a common ingredient in cobb salad. Cook it until crispy for best texture. You can also use turkey bacon if you prefer.
    3. Eggs - eggs are also a common ingredient in cobb salad. Allow them to cool almost completely before peeling. Then, fill a bowl with water, crack the egg, and submerge the egg in water as you peel for easier peeling.
    4. Apple - apple provides a bright and fresh element to this salad. It is not typically found in a cobb salad, but to make this a festive fall dish, it's a great addition.
    5. Pumpkin vinaigrette - for a unique twist on the classic cobb or wedge salad, this pumpkin vinaigrette gives lots of seasonal flavor. With apple cider vinegar, it's a tasty vinaigrette with punches of sweet and acidic flavors.

    📓 Instructions

    1. Preheat oven to 400 degrees F. Prepare a sheet pan by covering it with foil.

    Bacon lined up on a sheet pan covered in foil.

    2. Cook the bacon: Lay bacon flat on the prepared sheet pan. Place the pan in the oven and bake for 15 minutes, or until the bacon is brown and crispy.

    Remove the bacon from the pan and place it on a paper-towel lined plate to soak up the extra grease. Crumble the bacon into small pieces.

    Eggs covered with water in a saucepan.

    3. Boil the eggs: While the bacon cooks, add eggs to a small saucepan. Add water over the eggs until they are submerged in water.

    Place eggs on the stove over medium heat and bring to a rolling boil. Once boiling, turn off the heat and let sit in the hot water for 10 minutes.

    After 10 minutes, drain the water and rinse the eggs in cold water. Peel the eggs and chop them.

    Wedges of iceberg lettuce on 4 blue plates.

    4. Prepare the salad: Remove any damaged outer leaves on the head of lettuce. Cut the lettuce in half and remove the core from both halves. Then, cut the halves into half again. You should have 4 equal-sized wedges of lettuce.

    Place the lettuce wedges on individual plates or a large serving tray. Top with bacon, eggs, feta, and cranberries. Slice the apples and tomatoes, place them along the sides of the lettuce wedge.

    Drizzle with homemade pumpkin salad dressing and garnish with fresh chives.

    Assembled fall cobb wedge salads on 4 blue plates with a pitcher of pumpkin dressing next to them.

    ⁉️ Substitutions and Alterations

    Instead of iceberg lettuce: you can also use hearts of romaine cut in half or quarters.

    Instead of feta cheese: you can use the more traditional roquefort or blue cheese.

    Instead of pumpkin vinaigrette: you can use any of your favorite salad dressings. For another fall alternative, I love the warm cranberry vinaigrette in this apple, avocado, and arugula salad recipe.

    ❄️ How to Store

    To store: If you make the cobb wedge salad and pumpkin salad dressing ahead of time, store all of the components separately in the refrigerator until ready to serve. Store lettuce with a dry paper towel over top to absorb any extra moisture.

    To freeze: Freezing is not recommended.

    🔍 FAQs

    What is a cobb salad?

    A cobb salad is a garden salad made of salad greens, tomatoes, crispy bacon, hard boiled eggs, chives, and blue cheese. Often also topped with grilled or roasted chicken.

    How do you cut and wash lettuce for a wedge salad?

    To cut the iceberg lettuce into wedges, remove any loose leaves from the outside. Then, cut the head of lettuce in half. Remove the core of the lettuce and cut each half in half again to have 4 equal-sized wedges.

    To wash, rinse the outside of the head of lettuce under water, carefully loosening the leaves of lettuce to allow water to wash the inside as well. But make sure to keep the wedge in tact as much as possible!

    How do you eat an iceberg wedge salad?

    To eat, simply cut the wedge into smaller chunks, then gather the rest of the ingredients on your fork to eat all in one bite!

    How can I scale this recipe for a holiday crowd?

    You can easily double or triple the recipe according to the number of guests you plan to serve.

    Generally, 1 head of iceberg lettuce should provide about 4 wedges. This should be able to feed about 4 people. Then, just top with additional toppings.

    💭 One More Tip

    Get creative and customize this fall salad any way you'd like! Think of fall produce, seasonings, seeds, and nuts that fit your tastes.

    Seasonal ingredients that would be a great substitute or addition include:

    Fruits and vegetables - pears, carrots, roasted squash or sweet potatoes, grapes, or pomegranate seeds.

    Nuts and seeds - toasted pecans, walnuts, almonds, or sunflower seeds.

    Seasonings - cinnamon, ginger, nutmeg, or maple syrup.

    Pumpkin salad dressing drizzled over 3 wedge salads with salad toppings around them.

    🍴 Related Recipes

    • Apple, Avocado, and Arugula Salad with Maple Cranberry Vinaigrette
    • Maple Cinnamon Butternut Squash with Baked Apples and Crispy Kale
    • Roasted Asparagus and Brussels Sprouts with Lemon Tahini Sauce
    • Fluffy Mashed Potatoes Without Milk

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    A wedge of iceberg lettuce on a blue plate with pumpkin vinaigrette, feta, tomatoes, chives, cranberries, and apples around it.

    Fall Cobb Wedge Salad with Pumpkin Vinaigrette

    A fall salad with flavors from both a cobb and wedge salad with homemade pumpkin salad dressing. The best salad for a holiday crowd!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Lunch, Salad
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 202kcal
    Author: Alana Lieberman
    Cost: $10

    Equipment

    • sheet pan
    • sauce pan

    Ingredients

    • 4 strips natural uncured bacon no nitrates or nitrites
    • 2 to 4 large eggs
    • 1 head iceberg lettuce
    • feta or blue cheese for sprinkling over top
    • ¼ cup dried cranberries
    • 1 apple any variety
    • 8 to 10 cherry tomatoes
    • toasted pecans or pumpkin seeds for sprinkling over top
    • chives for sprinkling over top
    • ½ cup pumpkin salad dressing

    Instructions

    • Preheat oven to 400 degrees F. Prepare a sheet pan by covering it with foil.
    • Lay bacon flat on the prepared sheet pan. Place the pan in the oven and bake for 15 minutes, or until the bacon is brown and crispy.
    • Remove the bacon from the pan and place it on a paper-towel lined plate to soak up the extra grease. Crumble the bacon into small pieces.
    • While the bacon cooks, add eggs to a small saucepan. Add water over the eggs until they are submerged in water.
    • Place eggs on the stove over medium heat and bring to a rolling boil. Once boiling, turn off the heat and let eggs sit in the hot water for 10 minutes.
    • After 10 minutes, drain the water and rinse the eggs in cold water. Peel the eggs and chop them.
    • Remove any damaged outer leaves on the head of lettuce. Cut the lettuce in half and remove the core from both halves. Then, cut the halves into half again. You should have 4 equal-sized wedges of lettuce.
    • Place the lettuce wedges on individual plates or a large serving tray. Top with bacon, eggs, feta, and cranberries. Slice the apples and tomatoes, place them along the sides of the lettuce wedge.
    • Drizzle with homemade pumpkin salad dressing and garnish with fresh chives.

    Storage

    • To store: If you make the cobb wedge salad and pumpkin salad dressing ahead of time, store all of the components separately in the refrigerator until ready to serve. Store lettuce with a dry paper towel over top to absorb any extra moisture.
      To freeze: Freezing is not recommended.

    Notes

    1. To wash the lettuce, rinse the outside of the head of lettuce under water, carefully loosening the leaves of lettuce to allow water to wash the inside as well. But make sure to keep the wedge in tact as much as possible!
    2. You can easily double or triple the recipe according to the number of guests you plan to serve. Generally, 1 head of iceberg lettuce should provide about 4 wedges. This should be able to feed about 4 people. Then, just top with additional toppings if you make additional wedges.
    3. Get creative and customize this fall salad any way you'd like! Think of fall produce, seasonings, seeds, and nuts that fit your tastes.
    4. Store extra salad dressing in the refrigerator up to 1 week. Use it on all your favorite salads!

    Nutrition

    Calories: 202kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 195mg | Potassium: 391mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1005IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg
    Want to Save this Recipe? Pin it for Later!Make sure to follow @yourhomemadehealthy for more delicious recipes!

    Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!

    More Healthy Salad Recipes

    • Kale Apple Slaw
    • Summer Tortellini Caprese Salad
    • Rainbow Orzo Salad with Pesto
    • Jerusalem Salad (Israeli Salad)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi There! I'm Alana.

    Headshot of Alana with a green background.

    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

    Learn more about me →

    Healthy Winter Recipes

    • Instant Pot Chicken Gnocchi Soup
    • Apple Turkey Burgers
    • Chicken Minestrone Soup
    • Greek Chicken Meatballs with Tzatziki Sauce
    • Brown Sugar and Dill Roasted Carrots
    • Challah Rolls (Challah Buns)

    More Healthy Recipes →

    Popular Recipes

    • Skillet Roasted Corn Kernels
    • Chocolate Baked Oats
    • Mediterranean Sun-Dried Tomato Quiche
    • Healthy Ground Chicken Meatloaf with Vegetables

    Healthy Main Dish Recipes →

    Footer

    ↑ back to top

    Read our Terms

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Statement

    Keep in Touch

    Follow me on Instagram

    Follow me on Facebook

    Follow me on Pinterest

    Sign up for emails, updates, tips, & tricks!

    About

    About Me

    My Food Philosophy

    Contact

    Copyright © 2023 Your Home, Made Healthy