This Thanksgiving Cobb Salad is piled with crispy pancetta, roasted squash, pomegranate arils, apples and more. It delivers crisp texture and bright, fall flavors, finished with a warm maple-bacon dressing.
I have one more Thanksgiving recipe for you this week — a salad that feels special enough for the holiday but simple enough for a weeknight dinner.
This is a fall-forward, showstopping salad you can serve during any autumn gathering or make to use up Thanksgiving leftovers. It’s versatile, crowd-pleasing and easy to assemble.
It’s inspired by the classic cobb — all the best salad toppings lined up on a bed of greens — but adapted for fall. There’s no chicken in this version (though leftover turkey would be a great addition) and no eggs, but it’s loaded with seasonal ingredients that make it feel decadent and complete.
Here’s how the salad comes together:
Start with a large bed of chopped romaine — I prefer to trim and chop the whole stalks myself for the best texture.
Add crispy pancetta or bacon. Save the rendered fat to make the warm maple-bacon dressing that you’ll drizzle over the whole salad.
Roasted squash is the star here. I like acorn squash roasted in its skin because the skins become tender and slightly chewy, but you can use any roastable winter squash you prefer.
Sliced apple brings crisp, tart sweetness; pears would also work well.
Avocado adds creaminess, while pomegranate arils give a jewel-like pop of tartness and color.
Crumbled blue cheese lends a tangy contrast, but a sharp cheddar will also pair nicely.
Finish with toasted pecans for buttery crunch — pepitas or walnuts are good substitutes.
Layer the ingredients on the romaine in rows or arrange them however you like for a pretty presentation. The warm maple-bacon dressing is worth the extra step: it’s rich, slightly sweet and savory, and it ties the whole salad together. I adapted a favorite warm bacon dressing by adding maple syrup — serve it warm right before plating. If you have leftovers, reheat gently on the stovetop.
The result is a crisp, crunchy and deeply satisfying fall salad that works as a centerpiece or a side — and it’s a great way to use holiday leftovers.
This salad is colorful, texturally interesting and simple to assemble once the squash and pancetta are prepared.
Thanksgiving Cobb Salad
Thanksgiving Cobb Salad
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Ingredients
- 1 acorn squash, sliced and seeds removed
- 1 tablespoon olive oil
- kosher salt and pepper
- 4 ounces diced pancetta
- 8 cups chopped romaine lettuce
- 1 honeycrisp apple, thinly sliced
- 1 avocado, thinly sliced
- ½ cup toasted pecans
- ⅓ cup crumbled blue cheese
- ¼ cup pomegranate arils
warm maple bacon dressing
- 2 tablespoons bacon/pancetta fat
- 1 garlic clove, minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- kosher salt and pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, flip gently, then roast 10–15 minutes more until tender and lightly browned.
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While the squash roasts, cook the pancetta until crispy. Reserve about 2 tablespoons of the rendered fat for the dressing and set the crispy pancetta aside.
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When the squash is done, assemble the salad. Make a large bed of romaine on a platter and season the greens with a little salt and pepper.
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Arrange rows or sections of roasted squash, avocado, apple slices, pancetta, pecans, pomegranate arils and blue cheese over the romaine. Arrange the toppings however you prefer.
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Drizzle the warm maple-bacon dressing over the salad and serve immediately.
warm maple bacon dressing
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In a small saucepan over medium-low heat, combine the reserved bacon/pancetta fat, minced garlic, apple cider vinegar, maple syrup and Dijon mustard. Whisk constantly until the mixture slightly emulsifies. Season with a pinch of salt and pepper. Stir in the crumbled pancetta just before serving. Keep the dressing warm on very low heat while serving, or cool and refrigerate leftovers and reheat gently on the stovetop.
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The perfect plate for fall.