Blueberry Cobb Salad with Blueberry Balsamic Vinaigrette

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An updated version of the classic Cobb Salad featuring antioxidant-rich blueberries, both whole and made into a delicious Blueberry Balsamic Vinaigrette!

Me and salads have been frenemies for a long time.

I was raised in a very meat and potatoes household, so my diet is accustomed to proteins and starches. There were plenty of veggies in the house, too, but they were more of the green bean and corn type.

Salads just were never given the time of day back then, and the same is true now. I do TRY to make them more often, especially since I’m trying to adjust my diet to accommodate marathon training. Mr. Crumby can down a large mixing bowl worth of greens, tomatoes, and grilled chicken breast without batting an eye.

I, however, am usually hungry within an hour or two after a bowl of rabbit food. I guess I just don’t know how to salad.

Of all the varieties of salads out there, I do enjoy a good chopped or Cobb (minus the stinky cheese of course), and this Blueberry Cobb Salad is my idea of a hearty healthy veggie dinner…or brunch alternative!

That’s right…this is my second Brunch Week 2016 highlight and is absolutely my new fave salad.

You read that right, I said “fave” and “salad” in the same sentence.

To be fair, I wouldn’t be me if I didn’t find a new fave something once a week, but I digress.

Avocado, grilled chicken, heirloom tomatoes, cheddar cheese, boiled egg, BACON, sweet onions, and those beautiful blueberries…they make up one gorgeous edible rainbow, don’t they?

Oh, and there’s spinach and arugula down in there somewhere, too. It’s not really a salad without greens, right?

But even so, the Cobb has always been about the extras.

This salad definitely highlights the blueberry, but every ingredient makes this particular Cobb special, and keeps the texture map hopping in your mouth.

The Cabot Alpine Cheddar gives it a hint of nutty Swiss flavor, something I personally prefer much more than the moldy blue stuff others seem to enjoy.

Chicken, eggs, and bacon because duh. Protein and fat. Healthy or not, salads need a little something extra IMO.

Avocado, for a touch of creaminess; tomatoes, for a burst of sweet acidity; arugula for a bit of pepper, and spinach for a mild green, earthy taste.

Vidalia onions, because they’re sweeter and don’t bite the way most other onions do – they’re in season right now and are perfect for absolutely any recipe ever.

Even for bipolar salad tolerators like me, this bowl could easily satisfy a deep hunger. Not to mention there’s just about every food group represented here, so you can easily check off plenty of your nutrients for the day and feel good about it.

Even though there’s bacon.

A side note – I’m entering this gorgeousssss thing into the Food Wine Conference #BlueberryToss recipe contest sponsored by Wish Farms!

Have you ever been to a food or blogging conference? They’re so much fun, there’s so much food, and there are so many people to meet and memories to be made! Consider joining me May 13-15 in Orlando! Enter your best blueberry salad by this Friday 5/6 and you could win a golden ticket! Find all the info right here!

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Blueberry Cobb Salad with Blueberry Balsamic Vinaigrette

Serves 3-4 servings     adjust servings

Ingredients

• 6 ounces arugula, rinsed and dried
• 6 ounces baby spinach, rinsed and dried
• 1-2 chicken breasts, cooked and chopped
• 4-5 slices low-sodium bacon, cooked and chopped
• 4 boiled eggs, chopped
• 6 ounces cheddar cheese, cubed
• 6 ounces fresh blueberries, rinsed and drained
• 1 avocado, halved and cubed
• 1 1/2 cups heirloom cherry tomatoes, rinsed and halved
• 1/4 sweet onion, chopped

Blueberry Balsamic Vinaigrette

• 1/2 cup fresh blueberries, rinsed and drained
• 1/3 cup balsamic vinegar
• 1 Tablespoon honey
• 2 teaspoons dijon mustard
• 1/3 cup olive oil
• Black pepper, to taste
• Kosher salt, to taste

Instructions

Blueberry Balsamic Vinaigrette

1. In a blender, combine blueberries, vinegar, honey, and dijon mustard. Pulse until blended, then drizzle in olive oil, pulsing until blended. Add pepper and salt to taste. Store in the refrigerator in a sealed mason jar for 4-5 days.

by Erica

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 1108kcal Calories from fat 761
% Daily Value
Total Fat 85g	131%
Saturated Fat 26g	130%
Transfat 1g
Cholesterol 340mg	113%
Sodium 881mg	37%
Carbohydrate 38g	13%
Dietary Fiber 10g	40%
Sugars 23g
Protein 50g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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Keep Brunchin’ and be sure to enter our incredible giveaway!

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
• Baked S’Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear’s Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. This recipe for Blueberry Cobb Salad with Blueberry Balsamic Vinaigrette was entered in the 2016 #BlueberryToss Recipe Contest as part of the Food Wine Conference, for which I was not compensated. All opinions are my own.