Tasty Turkey Cobb Salad

I’ve been making this turkey cobb salad on repeat lately, and I’m convinced the roasted butternut squash is what takes it from good to absolutely crave-worthy. There’s something about the combination of crispy bacon, creamy goat cheese, and sweet squash that just works perfectly together. It’s become my go-to lunch when I want something filling but fresh, and it comes together in about 20 minutes if you prep a few ingredients ahead of time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 32-38 g
• Fat: 45-54 g
• Carbohydrates: 32-38 g

Ingredients

For the salad:

• 6 cups spinach (I use Dole Wellness Blend)
• 5 strips bacon (cooked until very crispy and crumbled)
• 1 1/4 cups turkey (diced into 1/2-inch cubes)
• 1 cup butternut squash (roasted and cut into 3/4-inch pieces)
• 2 eggs (hard-boiled and sliced)
• 1/3 cup goat cheese (I prefer Vermont Creamery for better texture)
• 3 tbsp cranberries
• 3 tbsp pecans
• 2 tbsp red onion (thinly sliced)
• 1 tbsp fresh parsley (chopped)

For the vinaigrette:

• 4 tbsp olive oil
• 2 1/2 tbsp cider vinegar
• 1/2 tbsp honey
• 1/2 tsp mustard (I use Grey Poupon Dijon for a sharp kick)
• 1 garlic clove (freshly pressed for best aroma)
• 1/4 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare the Components

• 5 strips bacon
• 2 eggs
• 1 cup butternut squash
• 1 1/4 cups turkey
• 2 tbsp red onion
• 6 cups spinach

Start by gathering all your salad components since they should ideally be prepared ahead or purchased pre-cooked.

Cook the bacon until very crispy, then crumble it into bite-sized pieces and set aside.

Hard-boil the eggs by placing them in cold water, bringing to a boil, then removing from heat and letting them sit for 10 minutes before cooling and slicing.

Roast the butternut squash at 400°F for about 25-30 minutes until tender, then cut into 3/4-inch pieces.

Dice the turkey into 1/2-inch cubes, thinly slice the red onion, and have your spinach ready.

I like to do all this prep work ahead of time so the actual assembly takes just minutes.

Step 2: Make the Cider Vinaigrette

• 2 1/2 tbsp cider vinegar
• 1/2 tbsp honey
• 1/2 tsp mustard
• 1 garlic clove
• 4 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

In a small bowl, whisk together the cider vinegar, honey, and Dijon mustard until the honey is fully dissolved and incorporated.

Press the garlic clove fresh into the bowl for the best aroma and flavor.

Add the olive oil in a slow stream while whisking constantly to create an emulsified dressing.

Season with salt and pepper to taste.

I find using freshly pressed garlic rather than jarred makes a noticeable difference in the dressing's brightness.

Step 3: Assemble and Dress the Salad

• 6 cups spinach
• crumbled bacon from Step 1
• 1 1/4 cups turkey from Step 1
• roasted butternut squash from Step 1
• sliced hard-boiled eggs from Step 1
• 1/3 cup goat cheese
• 3 tbsp cranberries
• 3 tbsp pecans
• 2 tbsp red onion from Step 1
• 1 tbsp fresh parsley
• cider vinaigrette from Step 2

Place the spinach in a large bowl as your base.

Arrange the bacon, turkey, roasted butternut squash, hard-boiled eggs, goat cheese, cranberries, pecans, red onion, and fresh parsley over the spinach in separate piles or rows for a classic Cobb salad presentation.

Pour the vinaigrette from Step 2 over the salad just before serving and toss gently to combine all ingredients evenly.

I recommend not dressing the salad until right before eating to keep the spinach crisp and maintain the beautiful presentation.

Tasty Turkey Cobb Salad

Delicious Tasty Turkey Cobb Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

For the salad:

• 6 cups spinach (I use Dole Wellness Blend)
• 5 strips bacon (cooked until very crispy and crumbled)
• 1 1/4 cups turkey (diced into 1/2-inch cubes)
• 1 cup butternut squash (roasted and cut into 3/4-inch pieces)
• 2 eggs (hard-boiled and sliced)
• 1/3 cup goat cheese (I prefer Vermont Creamery for better texture)
• 3 tbsp cranberries
• 3 tbsp pecans
• 2 tbsp red onion (thinly sliced)
• 1 tbsp fresh parsley (chopped)

For the vinaigrette:

• 4 tbsp olive oil
• 2 1/2 tbsp cider vinegar
• 1/2 tbsp honey
• 1/2 tsp mustard (I use Grey Poupon Dijon for a sharp kick)
• 1 garlic clove (freshly pressed for best aroma)
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

 

1. Start by gathering all your salad components since they should ideally be prepared ahead or purchased pre-cooked. Cook the bacon until very crispy, then crumble it into bite-sized pieces and set aside. Hard-boil the eggs by placing them in cold water, bringing to a boil, then removing from heat and letting them sit for 10 minutes before cooling and slicing. Roast the butternut squash at 400°F for about 25-30 minutes until tender, then cut into 3/4-inch pieces. Dice the turkey into 1/2-inch cubes, thinly slice the red onion, and have your spinach ready. I like to do all this prep work ahead of time so the actual assembly takes just minutes.
2. In a small bowl, whisk together the cider vinegar, honey, and Dijon mustard until the honey is fully dissolved and incorporated. Press the garlic clove fresh into the bowl for the best aroma and flavor. Add the olive oil in a slow stream while whisking constantly to create an emulsified dressing. Season with salt and pepper to taste. I find using freshly pressed garlic rather than jarred makes a noticeable difference in the dressing's brightness.
3. Place the spinach in a large bowl as your base. Arrange the bacon, turkey, roasted butternut squash, hard-boiled eggs, goat cheese, cranberries, pecans, red onion, and fresh parsley over the spinach in separate piles or rows for a classic Cobb salad presentation. Pour the vinaigrette from Step 2 over the salad just before serving and toss gently to combine all ingredients evenly. I recommend not dressing the salad until right before eating to keep the spinach crisp and maintain the beautiful presentation.