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.
Harvest Salad
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
- Avocados
- Shelled Pecans – Or walnuts
- Butter
- Ground Mustard
- Garlic Powder
- Hot Paprika
- Salt
For the Creamy Corn and Poblano Dressing:
- Poblano Pepper
- Garlic Clove
- Ears Corn on the Cob
- Limes
- Ground Cumin
- Salt
- 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)
Ingredients
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
For the Creamy Corn and Poblano Dressing:
- 1 poblano pepper
- 1 clove garlic
- 2 ears corn on the cob cooked
- 2 limes juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2/3 cup olive oil
Instructions
- 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.
Nutrition
Disclosure: This post is sponsored by KitchenAid. All opinions are my own.
I recently made a dried fruit pickle.
I tweeted about this promotion. https://twitter.com/lpenney14
Homemade croissants. That’s my latest cooking challenge.
Extremely amazing salad, Sommer. The video is wonderful and I love this dressing. I recently added corn to cookies and they are some of my favorite cookies, ever!
Awesome video, Sommer! That salad dressing sounds so interesting. :-) I recently started working more with yeast…I’ve messed up with yeast doughs a few times in the past, so I’ve always been intimidated. The past two recipes I made were a success though!
Looks awesome! Will try this week.
I love you video! It’s so cute and I love getting to actually see you! LOL!
This salad looks awesome and I love the purred corn! I recently tried to make an upside down cake. Total failure, but I am trying again!
Thanks Tieghan! It was a little scary having the camera crew here, but they were great and put me at ease. :)
Great video Sommer! And your salad dressing with corn blended in sounds amazing. My recent cooking challenge has been to see how cooking under pressure (pressure oven and pressure cooker) enhances flavor and textures while shortening cooking times.
This salad looks very interesting…I may have to try it out!
Here’s my tweet about this promotion! Thank you for this wonderful post and opportunity! :) https://twitter.com/PJGurganus/status/382481841367695361
Cooking challenge? It has to be cooking recipes that are hearty enough for my husband and my teenage son, but are still light enough for me!
A recent cooking challenge that I’ve taken on is not too long ago I moved into a new apartment and it’s been difficult learning the appliances in the kitchen here and how they work. The oven doesn’t heat right and the stove top only has one large burner and three small ones. In the process of the move, I also somehow lost some boxes that contained some of my kitchen appliances and utensils, etc. And not having the means to go out and just but all new things, I had to choose to buy one pan and because I’m now living in Florida where it’s too hot to turn the oven on (and sometimes the one well working burner on the stove top), I decided to buy a slow cooker. So I’m still trying to learn these couple of pieces of cooking equipment, how they work with the apartment appliances I have and still trying to come up with creative and good tasting meals day after day! Yes, it’s been a challenge indeed!
that salad looks absolutely marvelous
I love to rub lime slices on fresh corn on the cob. Your salad looks beautiful. Since I am allergic to raw tomatoes the swap out with butternut squash is one I can’t wait to try. Thanks for the lovely recipe.
I’m still pretty new to your blog, but have to say I’m loving it! I’m on a salad run lately, too, so this recipe is perfect to try this week! :) Thanks for the KitchenAid contest opportunity! We’d love a mixer and a deep freezer! :) Good luck to everybody!
I tried making beef Wellington. It was awesome
What a gorgeous salad. Pinned to make later! Recent challenge? Sounds silly, but I made homemade macarons for the first time. They were ugly but delicious. I need to work on my skills a little before sharing with the world, haha!! thanks for a great giveaway opportunity!
I just love everything here – the salad, that video, and of course the giveaway. As for a recent cooking challenge, I’ve agreed to do a cookbook on hot dogs, which means find a way to come up with 100 hot dog recipes!
Thanks Russell! :)