Autumn Harvest Cobb Salad with Poppy Seed Dressing

I'm clearly on an autumn kick here lately. Two blog posts about it in one week is really saying something. But I just can't help it. We don't really have seasons here in AZ other than hot and hotter, so I like to take advantage of this brief period where the weather can't seem to make up it's mind. This weekend the farmer's markets are back up and running, Andrew and I got new hiking boots to break in, and we plan on working on some landscape renovations ourselves in the backyard. What are your plans for this gorgeous autumn weekend?!

Autumn Harvest Cobb Salad with Poppy Seed Dressing

Ingredients:

• 1 pear, seeded and chopped
• 1 green apple, seeded and chopped
• 2 hard boiled eggs, chopped
• 4 slices bacon, chopped
• 1/2 cup dried cranberries
• 1/3 cup pecan halves
• 1/3 cup crumbled goat cheese
• 3 cups mixed greens, chopped (I used a mix of spinach and romaine)

Poppy Seed Dressing

• 1/3 cup greek yogurt
• 1/2 cup almond milk
• 1 tbsp. poppy seeds
• 2 tbsp. sugar
• 1 tbsp. apple cider vinegar

To make the dressing, simply whisk together all ingredients in a small bowl and place in the refrigerator until ready to serve.

To make salad, place the greens down on a large plate or bowl. Top with rows of the pear, apple, egg, bacon, cranberries, pecans, and goat cheese.

Top with the poppy seed dressing and serve cold.