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The finished Cobb salad in a bowl with the dressing, extra bacon bits, and pecans on the side.

Autumn Brussels Sprouts Cobb Salad

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  • Author: Krista


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.