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 I used 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.
More satisfying salad recipes to try tonight!
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Blueberry Cobb Salad with Blueberry Balsamic Vinaigrette
- 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 ½ cups heirloom cherry tomatoes rinsed and halved
- ¼ sweet onion chopped
Blueberry Balsamic Vinaigrette
- ½ cup fresh blueberries rinsed and drained
- ⅓ cup balsamic vinegar
- 1 Tablespoon honey
- 2 teaspoons dijon mustard
- ⅓ cup olive oil
- Black pepper to taste
- Kosher salt to taste
- Layer green in a large salad bowl, then arrange salad ingredients in rows across the top. Serve with dressing.
Blueberry Balsamic Vinaigrette
- 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.