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!
Jump to:
📋 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
A few notes about the ingredients:
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
⁉️ 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
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.
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!
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!
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.
🍴 Related Recipes
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
Fall Cobb Wedge Salad with Pumpkin Vinaigrette
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
- 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!
- 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.
- Get creative and customize this fall salad any way you'd like! Think of fall produce, seasonings, seeds, and nuts that fit your tastes.
- Store extra salad dressing in the refrigerator up to 1 week. Use it on all your favorite salads!
Nutrition
Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!
Leave a Reply