Harvest Salad (Cobb Style)
Harvest Salad (Cobb Style) – 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.
Big Beautiful Salads Don’t Wither Away With Summer Heat
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 partnership challenged me to PUT CORN ON THE COBB or make an autumn-inspired Cobb Salad using corn off the cob. (And make a video for their youtube channel.)
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 suit 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.
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 Ingredients
For the Salad:
- Romaine Hearts
- Cooked Chicken
- Roasted Butternut Squash – Or roasted sweet potatoes
- Thick-Cut Bacon
- Hard-Boiled Eggs
- Shelled Pecans – Or walnuts
- Ground Mustard
- Garlic Powder
- Hot Paprika
For the Creamy Corn and Poblano Dressing:
- Poblano Pepper
- Garlic Clove
- Ears Corn on the Cob
- Ground Cumin
- Olive Oil
How to Make the Cobb Salad and Dressing
- Start by toasting the pecans in a pan on the stove.
- Put your lettuce on a platter and cover with all the added ingredients.
- Roast the poblano pepper until it’s black on all sides then let it steam in a plastic bag.
- In the blender, add the corn off the cob, garlic, lime juice, salt, and cumin. Once the pepper is finished steaming, remove the skin, seeds, and stem and add to the blender.
- Puree all the ingredients together until smooth and then add a little olive oil to emulsify. Once smooth again, pour the desired amount onto single servings of salad.
Get The Full (Printable) Recipe Below For How To Make Harvest Salad (Cobb Style).
Frequently Asked Questions
Why is it called a cobb salad?
Apparently, this salad was the signature recipe at a restaurant in Hollywood, back in the 1930s. The owner’s name was Robert Howard Cobb, so therefore, the salad was lovely titled the Cobb Salad.
How long will this recipe last?
This can last in the fridge for 3 to 5 days, and the dressing can stay in the fridge for 1 to 2 weeks. For best results, keep the dressing separate from the salad until ready to serve.
Other Salad Recipes
- Summer Cobb Salad Recipe
- Mexican Salad with Chipotle Shrimp Recipe
- Fattoush Salad with Grilled Vegetables Recipe
- Chunky Strawberry Salad with Poppyseed Dressing Recipe
- Mexican Grilled Chicken Salad Recipe
- Grilled Corn Salad with Smoky Vinaigrette Recipe
Harvest Salad (Cobb Style)
For the Cobb Salad:
- 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 large hard-boiled eggs peeled and chopped
- 2 ripe avocadoes sliced
- 1 cup shelled pecans
- 1 tablespoon butter
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot paprika
- 1/4 teaspoon salt
- 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 bowl.
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Disclosure: This post is sponsored by KitchenAid. All opinions are my own.