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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!
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
Cost $10


  • 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


  • 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.


  • 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.


  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!


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