This Autumn Brussels Sprouts Cobb Salad embraces the flavors of fall with seasonal roasted vegetables and a maple dijon dressing! Roasted and caramelized butternut squash and cauliflower and the usual Cobb salad favorites are served on a base of shredded brussels sprouts for the ultimate fall salad!
When it’s fall, there’s nothing I love more than to wake up to dreary gray skies and temps in the 40s. It’s a great excuse to nestle under the covers for a few minutes longer in the morning and anticipate that first sip of a hot coffee.
For the past week, the mornings here in the Twin Cities have appeared to be just what I’ve been craving. The other day my ultimate fall morning was playing out swimmingly. I had my cozy latte in hand and was ready to start the day. But as I was herding the kids into the car for school drop off, I started sweating while I quickly realized it was a literal sauna outside. Muggy, 80 degree weather and pumpkin spice lattes do not mix well. I’m usually one to welcome extended summer weather, but this year I am more than ready to trade in my flip flops for boots and iced cold brews for PSLs.
Despite the non-existent fall weather lately, my lunches have been actual perfection because I’ve been enjoying leftovers of this Autumn Brussels Sprouts Cobb Salad. As the recipe name states, this salad is of the Cobb variety, but I added a few twists to amp up the fall flavor.
Shredded Brussels Sprouts Salad
First, let’s talk about the shredded Brussels Sprouts base. If this is your first foray into the world of shredded Brussels Sprouts salads, I guarantee you will be hooked. The sheer amount of satisfying crunch coming out of the tiny pale green shreds is enough to declare Brussels Sprouts one of my favorite vegetables. Add some dressing and a bunch of other autumn flavorings and you’ve got the ultimate fall salad.
The Fall Flavors in this Salad
And that’s just the base. We’re going to add roasted cubes of butternut squash and cauliflower florets for little pops of caramelized goodness. Toasted pecans and a honey crisp apple will also add to the fall magic of this salad.
Now imagine all of those autumn flavors being tossed with the usual Cobb contenders like crumbled bacon, chicken, hard boiled eggs, avocado, and cheese (i use feta because I’m not a fan of blue cheese. Can we still be friends?). And what marries these flavors and textures all together? None other than the super easy and simply amazing maple dijon vinaigrette. Whisk it up in a small bowl or even better, use a blender to ensure a super smooth emulsified consistency.
Substitutions in this Autumn Brussels Sprouts Cobb Salad
Now let’s talk substitutions! Feel free to swap out various toppings and veggies to make this Cobb salad your own. For example:
- Instead of butternut squash and cauliflower, try roasting parsnips, turnips, carrots, sweet potatoes, or beets instead.
- Instead of an apple, try a pear or dried fruit such as cranberries or cherries.
- Instead of pecans, try walnuts or almonds.
- Instead of shredded Brussels (even though I strongly recommend them), try regular iceberg lettuce, romaine lettuce, or kale.
There are so many beautiful flavor combinations to be made! This salad is hearty enough to be a meal or you can serve it as a side along with your main dish. Plus, it would make a wonderful addition to any fall gathering!
Despite what the weather has been telling me, fall begins on September 23rd. Stock up on your fall veggie favorites so you can make this salad and relish in all of the amazing flavors, cozy feels, and cool weather this season (hopefully) has to offer!
Farmer’s Market Shopping List
- Butternut squash
- Brussels sprouts
- Maple syrup
I’m so excited to be showcasing my produce finds from my local market, the Shoreview Farmer’s Market, for this recipe series. If you are local to the Twin Cities of Minnesota, specifically the northeastern suburbs, be sure to visit to the Shoreview Farmer’s Market on Tuesday evenings through mid-October. Local fresh produce, handcrafted artisan items, and live entertainment are featured each week!
Check out the other recipes in the Farmer’s Market Series:
- Grilled Smashed Potatoes with Chipotle Ranch
- Strawberry Cucumber Caprese Salad
- BBQ Chicken Zucchini Boats
- Zucchini Ribbon Salad with Corn and Tomatoes
- Sheet Pan Veggie Tacos with Avocado Lime Crema
Roasted butternut squash and cauliflower and the usual Cobb salad favorites are served on a base of shredded Brussels sprouts for the ultimate fall salad
- 1/2 large butternut squash, sliced into cubes
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- Dash of salt and pepper
- 1 pound Brussels sprouts, trimmed and shredded
- 1 apple, sliced
- 6 slices cooked bacon, crumbled
- 1 large or 2 small cooked chicken breasts
- 4 hard boiled eggs, sliced
- 1 avocado, sliced
- 1/2 cup pecans, toasted and chopped (walnuts works too)
- 1/2 cup feta cheese (blue cheese works too)
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons dijon mustard
- 1 small clove garlic
- 1/3 cup olive oil
- Dash of salt and pepper
Preheat the oven to 425 degrees.
Roast: Spread the squash and cauliflower out on a baking sheet. Toss with the olive oil, salt, and pepper. Roast for 25-30 minutes until tender, browned and crisp on the edges.
Assemble the salad: Add the Brussels sprouts to a large salad bowl. Then, pile on the sliced apple, bacon, chicken, hard boiled eggs, avocado, pecans, blue cheese, and roasted veggies.
Make the dressing: Whisk together the dressing ingredients in a small bowl or blend. Pour the dressing over the salad before serving or serve dressing on the side.