Harvest Cobb Salad with a Honey Apple Cider Vinaigrette is filled with crisp fall apples, roasted butternut squash, and all of the delicious things of fall come together in this mouthwatering salad.We have had the most incredible fall weather here in Utah. I mean it is gorgeous! The sun has been out for a week straight and we are seeing temperatures in the 60-70s! It has been perfect for being outside and raking up the mounds of leaves that piled up in our yard from all of our trees.

Ingredients:

5 cups romaine lettuce, chopped
1 cup arugula
1 boneless skinless chicken breast, cooked and chopped
5 slices of bacon, cooked and chopped
2 hard boiled eggs, peeled and sliced
2 apples, sliced (I used granny smith and honey crisp)
½ butternut squash, cubed and roasted*

1 avocado, sliced
½ cup candied walnuts* (Recipe follows)
¼ cup crumbled feta cheese
Honey Apple Cider Dressing:
¾ cup olive oil
¾ cup apple cider vinegar
2 tablespoons water
¼ cup honey
1 teaspoon salt
¼ teaspoon pepper

Instructions:

In a large bowl add romaine lettuce and arugula. Add chicken, bacon, eggs, apples, butternut squash, and avocado. Toss to mix the ingredients. Top with candied walnuts and feta cheese.
TO make the honey apple cider dressing: In a small bowl whisk olive oil, apple cider vinegar, water, honey, salt and pepper. Drizzle over salad.

Candied Walnuts prepare:

Ingredients

¼ cup sugar
1 tablespoon butter
1 cup walnuts

Instructions

In a medium non stick skillet heat to medium heat. Add sugar, butter and walnuts. Heat for about 5 minutes, stirring frequently. You will notice the sugar starting to melt and it will start to coat the walnuts.
Spread the walnuts onto parchment paper and separate with a spatula. Allow to cool completely.

To See All Ingredients and Directions Please Head Over Next Page

Please Like Our Page on Facebook For More Recipe

And Keep in mind to this delicious recipe on Facebook or Pinterest with your friends.