Winter Cobb Salad
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
- 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
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.
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.
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.
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.