Big beautiful salads don’t have to wither away with the summer heat. This harvest inspired Cobb Salad is loaded with the rich flavors of fall and topped with a creamy corn and poblano dressing that is to die for! Bring on fall… and greens.
Who doesn’t love a huge cobb salad piled high with protein, veggies and cheese?
I usually start thinking about cobb salad in the spring and stop thinking about it by the end of summer. But why?
We need our veggies all year long and there are so many fall ingredients that would be perfect on a hearty cobb salad. This month KitchenAid challenged me to PUT CORN ON THE COBB, or make an autumn-inspired Cobb Salad using corn off the cob, and to make a video of it!
Usually I’m a behind the scenes kind of girl, but I jumped at the opportunity to turn crisp sweet harvest corn into a bright and creamy salad dressing using my KitchenAid® Blender. There are certainly traditional ingredients on a cobb salad that most people expect to see… hard boiled eggs, bacon, ham or chicken, blue cheese, tomatoes, avocado. Yet I discovered if you keep a few traditional ingredients, you can easily swap out the rest with ingredients to suite your seasonal cravings.
In this cobb salad I added roasted butternut squash instead of tomatoes and homemade spiced pecans instead of blue cheese. The swap-outs gave the salad a warm homey feeling that reminded me of hanging by the fire on cool autumn evenings. As a bonus, I had most of the key ingredients as leftovers in my KitchenAid® Refrigerator with Preserva® Technology.
This refrigerator has been such an incredible tool in my kitchen because it keeps food fresh so much longer than my old fridge. I simply pulled out leftover grilled chicken and roasted root veggies from earlier in the week, and the bacon and hard-boiled eggs I saved from breakfast, to use on my cobb salad. Then the only real prep work I needed to complete was to whizz together the creamy corn and poblano dressing and spice up some nuts.
Check out my video to learn just how easy it is to make this gorgeous harvest cobb salad.
Yes, I am a lucky girl to have all those fabulous KitchenAid® major appliances in my kitchen!
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All you have to do is leave a comment telling me about how you PUT CORN ON THE COBB or recently conquered another cooking challenge—or look below to find out other ways you can enter for a chance to win.
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Now it’s your turn to go on a refrigerator scavenger hunt to make an amazing cobb salad worthy of this sweet and smoky corn dressing!
Harvest Cobb Salad
Yield: 4 large servings
Prep Time: 20 minutes
Cook Time: 2 minutes
- 2 romaine hearts, roughly chopped
- 2 cups cooked chicken, cut into cubes
- 2 cups roasted butternut squash cubes
- 6 slices thick cut bacon, cooked and crumbled
- 3 hard-boiled eggs, peeled and chopped
- 2 avocadoes, sliced
- 1 cup shelled pecans
- 1 Tb. butter
- ¼ tsp ground mustard
- ¼ tsp. garlic powder
- ¼ tsp. hot paprika
- ¼ tps. salt
For the Creamy Corn and Poblano Dressing:
- 1 poblano pepper
- 1 garlic clove
- 2 ears corn on the cob, cooked
- 2 limes, juiced
- 1 tsp. ground cumin
- 1 tsp. salt
- 2/3 cup olive oil
- Heat a skillet to medium-low heat. Melt the butter in the skillet, then add the pecans. Sprinkle the pecans with the ground mustard, garlic powder, paprika and salt and toss to coat. Sauté for 3-5 minutes, stirring regularly to toast. Be careful not to burn the pecans.
- Pile the chopped romaine on a large platter. Arrange the chopped chicken, roasted butternut squash, bacon, pecans, eggs and avocados in rows on top of the romaine.
- Preheat the oven to broil. Place the poblano pepper on a small baking sheet and set it on the top rack in the oven. Check the pepper every 1-2 minutes, turning when the skin is black and blistered. Remove the poblano from the oven when it’s black on all sides. Place the pepper in a zip bag and allow it to steam for 10 minutes.
- Cut the corn off the cobs and place in the blender. Add the garlic clove, lime juice, salt and cumin. Once the pepper has steamed, removed the papery skin, stem, and seeds. Place the poblano flesh in the blender.
- Puree until smooth, then remove the ingredient cup from the lid and slowly pour in the olive oil to emulsify. Once the dressing is smooth and creamy, turn off the blender and pour the dressing into a serving bow
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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