Winter Cobb Salad

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Cobb salads are usually more about the chicken, bacon, and cheese than the veggies. And if those things are your jam, throw them on there.

This recipe is a little different in that we’re nixing the chicken altogether and the bacon is replaced by smoky shiitake mushrooms. I can’t resist the blue cheese as a savory topper, but if you’re not into it, this salad doesn’t need it. We’re sauteeing our greens and roasting our tomatoes (you can skip this step and opt for sun-dried tomatoes if you prefer) to keep this salad in warming, winter-friendly territory.

This recipe takes about 30 mins start to finish. It’s packed with flavor and colors and I love serving it with a scoop of cooked grains (quinoa, millet, and farro are my favorites) if I’m in the mood for an even bigger salad.

Winter Cobb Salad

Servings 2


  • 1 pint grape tomatoes or ½ cup sun dried tomatoes
  • 1 pint shiitake mushrooms stemmed and sliced
  • 2 eggs 1 per person
  • Olive oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 bunch of kale destemmed
  • Juice of ½ a lemon
  • 1 avocado slices into chunks
  • Salt and pepper to taste
  • 2 small radishes thinly sliced
  • 4 tablespoons crumbled blue cheese optional

To make it a bigger salad:

  • Add a ¾ cup of cooked quinoa or farro per bowl


  1. Heat oven to 425°F. On a baking tray lined with parchment paper, combine tomatoes with olive oil and a generous pinch of salt and toss to combine. Place in the oven for 15-20 minutes until golden in spots and collapsed.
  2. Meanwhile, bring a small pot of water with a lid to a boil. Add eggs in their shells, cover and reduce to a simmer. Cook for 7 minutes then transfer to bowl with cold water. Tap the ends of the eggs slightly to create a crack in the shell (this makes them easier to peel) and return to water until cool enough to peel.
  3. In a large skillet heat enough olive oil to coat the base of the skillet over a medium-high heat. Add mushrooms, smoked paprika and tamari/soy sauce and stir to combine. Cook for 3-5 minutes until the mushrooms are tender. Remove from pan and set aside. In the same pan, heat another drizzle of olive oil over a medium-high heat and add the kale along with a pinch of salt. Stir and cook until slightly wilted, 2-3 minutes. Toss with lemon juice and taste for seasoning.
  4. Portion kale out into 2 bowls. Top with roasted tomato, mushrooms, avocado, radish, 1 egg (sliced in half) per bowl, and blue cheese if desired.
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