Enjoy a Fall Cobb Salad Board served on The Big Board, with fall flavors of tomatoes, beets, bacon, hazelnuts apples, and balsamic dressing.

Cobb Salad Board for autumn

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Cobb salads are one of my favorites. Adding seasonal ingredients to the classic foundation of lettuce, chicken, bacon, boiled eggs, and blue cheese is a must! For this Fall Cobb Salad Board, I used seasonal heirloom tomatoes, and I added bacon, roasted beets, and hazelnuts, along with a balsamic Dijon dressing.

Fall Cobb Salad Board

Combined, the flavors and textures are harmonious—salty, sweet, acidic, crunchy, and creamy. We love this salad with aples, hazelnuts, beets and cheese from the Pacific Northwest. Or, make this Harvest Fall Salad and deconstruct it on a board. So good!

salad with jammy eggs

This Fall Cobb Salad is a twist on our Epic Cobb Salad Board, a beautiful salad to serve this autumn season! You can also try our Southern Cobb Salad (not served on a board) with a homemade sweet onion dressing.

Falltime dinners are the best! Gathering everyone together around the dinner table to enjoy a festive, fresh DIY meal just puts everyone in a good mood. This Cobb Salad Board is one of our absolute favorites, and actually we’ve been asked to bring this to dinner parties!

cobb salad ingredients

What is a Cobb salad?

A Cobb salad is a classic version of a chopped salad, that’s been around for years. My mom served Cobb salads growing up, and we love them to this day. Especially served with our homemade Thousand Island dressing.

Most typically a Cobb salad is a classic American main dish salad. Originally it was made with a mix of chopped salad greens, chicken, bacon, hard boiled eggs, tomatoes, blue cheese, avocado, and chives. It’s very flavorful and protein rich.

tongs with lettuce

Let’s get started! Start with your favorite dinner board. We love a board with a raised edge, so the food stays on the board when you go to serve it. 

Easy ingredients for a Fall Cobb Salad Board:

  • Bacon
  • Rotisserie chicken
  • Roasted beets
  • Heirloom tomatoes
  • Butter leaf lettuce (or other varieties)
  • Soft boiled eggs (we call these jammy eggs)
  • Radicchio
  • Roasted hazelnuts (from Oregon!)
  • Blue cheese (we love Oregon’s Rogue Creamery cheeses)
  • Apple (crisp, like Honey Crisp, Gala, Pink Lady)
  • Balsamic dressing

hazelnuts with salad

How do you assemble a salad board?

  1. Prepare a big board and fill small bowls for the hazelnuts, cheese and the dressing.
  2. Soft cook the eggs; cool and slice in quarters. Roast the beets in large chunks; set aside. Cook the bacon; drain and cool.
  3. Arrange the remaining ingredients in rows on the board.
  4. Serve with small tongs and spoons, with a side of salad bowls.

Salad Board

Why serve a salad board?

Serving a salad board gives everyone a chance to build their own salad. And if there are any leftovers, we scoop them up and save them for lunch the next day. Because the salad isn’t dressed with dressing ahead of time (everyone adds their own), it’s not soggy and there is no waste. Brilliant.

What’s great about these salad boards (like my Burrata Chopped Salad Board and Italian Salad versions) is that your ingredients will stay fresh for guests to make their serving at their leisure.

No more worrying about a soggy salad!

You can make this board and let your guests enjoy it at their leisure. It’s one of the reasons I love serving boards so much, as guests can really enjoy the casual way of serving. You also can do the meal prep ahead of time for the Cobb salad boards, then assemble nice and fresh right before the guests arrive.

serving a Fall Cobb Salad Board

How do you serve a Cobb salad?

I love making this on a board for lunch or dinner. The beautiful produce and proteins can be put on display and arranged into curved rows, while the finer, crumblier ingredients and dressing can be arranged into bowls. It’s perfect for guests to add what they want to their own bowl using spoons and tongs.

Cobb Salad Board

Tips and substitutions:

  • For the chicken, you can serve boiled, grilled, rotisserie, or fried (chopped up).
  • Replace the chicken for other protein like shrimp or steak.
  • Typically a Roguefort dressing is served, but we love to change up the salad dressings. You can serve with balsamic, Thousand Island, or Blue Cheese.
  • Try a spin on the bacon and fry up pancetta in its place. It’s delish.
  • You can grill the onions, if you don’t like raw.
  • If you want to make it a vegetarian Cobb, you could substitute chickpeas for the chicken, or a meatless protein.
  • Add other ingredients like black olives, watercress, endive, or arugula (mixed with the base lettuce), mushrooms, roasted butternut squash, or chopped green onions.
  • Time saving tip: Cook ahead the bacon, beets, and eggs. Store in the fridge until ready to use.

We love this hearty salad so much, with plenty of fall flavor! It’s a welcoming, beautiful salad to set out for dinner guests, or for a casual meal served with hot bread and a glass of wine.

round salad on board

More salad boards you may like to try:

Shrimp Cobb Salad Board

Wedge Salad Board

Chickpea Cobb Salad Board

Chicken Salad Board

Epic Bacon Wedge Salad Board

Vegan Cobb Salad

Or this Epic Dinner Salad Board – WOW!

The Big Board®

Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!

  • 20-inch round, maple
  • 26-inch round, maple + cherry
  • 12 x 36-inch maple + cherry
  • 12 x 24-inch maple
  • 26-inch ebonized BLACK, cherry
  • 12 x 36-inch ebonized BLACK, cherry
  • 12 x 24 inch TRAVEL board (folding)
  • A board with a lip (or raised edged) so the food doesn’t fall off
  • Made in the USA
  • Undercut handles (a unique design)

Thank you for your support, as we’ve sold out so many times already!

Order The Big Board® today!

Cobb Salad Board
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Get the Recipe:

Fall Cobb Salad Board

20’’ board
Prepare ahead the bacon, jammy eggs, and roasted beets.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4
Print Recipe Pin Recipe


  • 6 strips bacon, crispy cut into large pieces
  • 1 ½ c rotisserie chicken, chopped
  • 1 large roasted beet, cut into large pieces
  • 1 large heirloom tomato, cut into large cubes
  • 1 large head butter leaf lettuce, other varieties work as well
  • 4-5 medium boiled eggs, quartered
  • 1 small head radicchio
  • ¾ c roasted hazelnuts
  • 1 c blue cheese, crumbled
  • 1 apple, Honey Crisp, Gala, Pink Lady, cut into bite-sized pieces
  • ¾ c balsamic dressing, or other dressing


  • Prepare a big board and fill small bowls for the hazelnuts, cheese and the dressing.
  • Soft cook the eggs; cool and slice in quarters. Roast the beets in large chunks; set aside. Cook the bacon; drain and cool.
  • Arrange the remaining ingredients in rows on the board.
  • Serve with small tongs and spoons, with a side of salad bowls.
Cuisine: American
Course: Salad
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Fall Cobb Salad Board