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

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

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

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:
- Butternut Squash Soup
- Warm Crusty Bread (this would obviously add carbs to the meal)
- Seasonal Fruit served with Caramel Dip
- Air Fryer Brussels Sprouts
- Cinnamon Glazed Carrots
FAQs

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!
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.
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.
Love this harvest cobb salad? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below. If you really like the recipe consider leaving a comment at the end of the post. Thanks for visiting!

Fall Harvest Cobb Salad
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
- ⅓ 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.