When you’re looking for a great fall recipe, you tend to think soups or chili. But what about turning a classic summer favorite into a fall feast? With a few simple tweaks to a classic cobb salad, you can highlight all the flavors of fall.
Substitute roasted butternut squash for tomatoes, swap candied pecans for walnuts, add some dried cranberries and apples… perfection!
Start with your favorite greens.
1 c diced roast chicken
1 diced avocado
1 cup diced roasted butternut squash
2 hard boiled eggs, chopped
6 slices bacon, crumbled
2 stalks celery, diced
1/2 c candied pecans
1/2 c dried cranberries
1 diced apple
1/2 c diced mild cheddar cheese
Serve at room temp with your favorite vinaigrette dressing!
Tip: Plan for leftovers! Use last night’s roasted chicken and squash to make a whole new quick meal for your family.