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Fall Harvest Cobb Salad

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Enjoy the flavors of fall with this hearty Fall Harvest Cobb Salad! Featuring crispy tofu, roasted butternut squash, chickpeas, and a tangy honey mustard dressing, this delicious and healthy recipe is perfect for a cozy, nutritious meal.

$17.57 per recipe / $2.93 per serving

Bowl of cobb salad with spinach, egg, tofu, chickpea, pecans, and cranberries.

I love a good cobb salad, especially one with delicious fall flavors!

I decided to give one of my favorite harvest cobb salads a makeover by swapping out chicken and bacon for bacon-flavored tofu and chickpeas as well as adding in a few extra delicious toppings!

This recipe works because it’s:

  • High in nutrients. Packed with protein from tofu and hard-boiled eggs, fiber from spinach and chickpeas, and healthy fats from avocado oil mayo, it’s a wholesome meal that nourishes and fills you up.
  • Focused on seasonal ingredients: It highlights fall favorites like butternut squash, chickpeas, and cranberries, bringing warmth and coziness to your meal. But also saving you money at the grocery store!
  • An easy meal prep option. You can roast the squash and chickpeas in advance, and the salad can be assembled quickly for lunches or dinners throughout the week.

Step-by-Step Instructions

Bowl of fall harvest cobb salad on table with fork and bowl of dressing nearby.

Preheat your oven to 400 degrees. Drain and press a 14 ounce block of tofu for 30 minutes (or simply pat dry after draining).

Peel and cube 1 butternut squash. Drain and rinse 14 ounces of canned chickpeas.

Add squash and chickpeas to a baking sheet and spray with cooking spray. Season with salt and pepper. Cook for 15-20 minutes. Flip and return to the oven for another 15-20 minutes or until the squash is soft and the chickpeas are crispy.

While the squash and chickpeas are cooking, tear the pressed tofu into chunks and place in small bowl.

Pour 3 Tablespoons coconut aminos, 3 Tablespoons maple syrup, 1½ teaspoons smoked paprika, 1 teaspoon liquid smoke (optional), and 1 pinch cayenne pepper (optional) over the tofu and stir to coat.

Place tofu in an air fryer basket and cook at 400 degrees for 8-10 minutes or until tofu is crispy.

Add 1/3 cup avocado oil mayo, 3 Tablespoons water, 1½ Tablespoons lemon juice, 3 Tablespoons honey, 1½ Tablespoons dijon mustard, and 3/4 teaspoon mustard powder to a bowl and mix well.

For one serving, layer some raw spinach, crispy tofu, chickpeas and squash, hard boiled egg, golden raisins, dried cranberries, and pecans. Top with the dressing and eat immediately.

Recipe Costs

White bowl with spinach, tofu, chickpeas, butternut squash, and sliced egg.

This recipe costs $17.57 to make which is $2.93 a serving. If you were using chicken and bacon as your protein, the cost would probably double! It’s so much cheaper to use plant-based proteins every once in awhile.

  • Tofu – $1.59
  • Coconut aminos – $0.84
  • Maple syrup – $0.60
  • Smoked paprika – $0.27
  • Liquid smoke – $0.12
  • Cayenne pepper – $0.05
  • Avocado oil mayo – $1.55
  • Lemon juice – $0.18
  • Honey – $0.36
  • Dijon mustard – $0.16
  • Mustard powder – $0.12
  • Butternut squash – $3.61
  • Chickpeas -$0.99
  • Salt and pepper – $0.05
  • Spinach – $2.29
  • Hard boiled eggs – $2.03
  • Golden raisins – $0.61
  • Dried cranberries – $0.90
  • Chopped pecans – $1.25

Serve This With

We eat this cobb salad as the main dish, so here are some delicious side ideas to help balance out the meal:

FAQs

Gold fork in bowl of harvest cobb salad with spinach, egg, and butternut squash.
How do I make this salad vegan?


To make this salad fully vegan, swap the honey in the dressing for maple syrup and omit the hard-boiled egg. The rest of the ingredients are plant-based!

What can I use instead of butternut squash?


If you don’t have butternut squash on hand, sweet potatoes or acorn squash work great as substitutes. Both will give you that same rich, roasted flavor.

Is there a substitute for coconut aminos?


If you don’t have coconut aminos, you can use soy sauce or tamari as a substitute. Just keep in mind it may be a bit saltier, so adjust the seasoning as needed.

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Bowl of cobb salad with spinach, egg, tofu, chickpea, pecans, and cranberries.

Fall Harvest Cobb Salad

The Ashcroft Family Table
Enjoy the flavors of fall with this hearty Fall Harvest Cobb Salad! Featuring crispy tofu, roasted butternut squash, chickpeas, and a tangy honey mustard dressing, this delicious and healthy recipe is perfect for a cozy, nutritious meal.
No ratings yet
$17.57 per recipe / $2.93 per serving
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings
Calories 461 kcal

Ingredients
  

Crispy Tofu

  • 14 ounces extra firm tofu
  • 3 Tablespoons coconut aminos
  • 3 Tablespoons pure maple syrup
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon liquid smoke, optional
  • 1 pinch cayenne pepper, optional

Honey Mustard Dressing

  • cup avocado oil mayo
  • 3 Tablespoons water
  • 1 ½ Tablespoons lemon juice
  • 3 Tablespoons honey
  • 1 ½ Tablespoons dijon mustard
  • ¾ teaspoon mustard powder

Salad

  • 1 butternut squash, medium or large
  • 15 ounces canned chickpeas, garbanzo beans
  • salt and pepper, to taste
  • 10 ounces fresh spinach
  • 6 hard boiled eggs, sliced
  • ¼ cup golden raisins
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans

Instructions
 

  • Preheat your oven to 400 degrees. Drain and press block of tofu for 30 minutes (or simply pat dry after draining).
  • Peel and cube butternut squash. Drain and rinse canned chickpeas.
  • Add squash and chickpeas to a baking sheet and spray with cooking spray. Season with salt and pepper. Cook for 15-20 minutes. Flip and return to the oven for another 15-20 minutes or until the squash is soft and the chickpeas are crispy.
  • While the squash and chickpeas are cooking, tear the pressed tofu into chunks and place in small bowl.
  • Pour coconut aminos, maple syrup, smoked paprika, liquid smoke (optional), and cayenne pepper (optional) over the tofu and stir to coat.
  • Place tofu in an air fryer basket and cook at 400 degrees for 8-10 minutes or until tofu is crispy.
  • Add avocado oil mayo, water, lemon juice, honey, dijon mustard, and dry mustard to a bowl and mix well.
  • For one serving, layer some raw spinach, crispy tofu, chickpeas and squash, hard boiled egg, golden raisins, dried cranberries, and pecans. Top with the dressing and eat immediately.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 56g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 187mg | Sodium: 630mg | Potassium: 1.088mg | Fiber: 8g | Sugar: 26g | Vitamin A: 18.247IU | Vitamin C: 41mg | Calcium: 200mg | Iron: 5mg
Keyword fall harvest cobb salad, harvest cobb salad
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