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.

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.

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.