As many of y’all have frustratingly found out, I’m not crazy about going out to eat. Sure, if it’s something sophisticated or more artisanal, I’m totally cool with it. For instance...
Fancy steakhouses, yes please!
Farm to table hippie dippie places that make their own sauces and breads and such, sign me up!
BUT, if it’s the kind of chain restaurant where I could make most of the things on the menu in a tastier and healthier way, I’m for sure not interested. I’m looking at you Applebee’s, Chili’s, Cotton Patch, and such. Please don’t think I’m dissing you and your choices if you do love those restaurants, but I always leave feeling frustrated and dissatisfied, thus I no longer go.
Alas, there are those unavoidable times when I must go to the chains and must actually eat (cause sometimes I go and just hang out without eating...people think I’m weird for it but I really and truly don’t care). And the one menu item I can always count on for bringing my culinary contentment in the cobb salad.
I love the culmination of so many textures and flavors in one bowl- creamy avocado and eggs, salty bacon and blue cheese, smoky grilled chicken, vibrant tomatoes, crispy romaine. It’s a solid choice.
But even my tried and true favorites, like the trusty cobb, deserve a makeover.
Cobb salad, I introduce you to my BFF, winter. Now let’s just see how beautifully you two get along.
When you think winter salad, you probably don’t first think of a cobb salad. I normally think of citrus, pear, beets, and other celebrations of cold weather produce.
But this weekend I was pondering how much I love good ol’ cobb salad AND winter produce…thus the following recipe was born.
Recipe is a bit of a stretch for this one, too. It’s more like a checklist that can be added upon or edited based on your palette, your pantry, and your refrigerator.
As for me, this time of year I almost always have all of these friends handy in the fridge, so it wasn’t all that serendipitous. And since I often have all of these playas on hand, I can throw this salad together for a quick lunch nearly any day of the week.
So the all stars of this salad include a few of the leading legends from the original (hard boiled egg, avocado, crispy greens) and a few additions of my own. Roasted beets, butternut squash, and brussel sprouts seemed like an obvious starting point. And where there’s beets, there MUST be goat cheese. And where there’s goat cheese, there SHOULD be pears. And it turned into my own odd little version of If You Give A Mouse A Cookie series of cause/effect events. Here’s the official list of ingredients, which can be easily swapped, substituted, or straight up omitted to your liking:
As previously discussed, while this list is not open to debate with yours truly, you live in the great democracy of the U.S. of A., and therefore you are free to assemble this salad to your liking. Get as freaky or tame as you want.
No matter how this winter cobb salad comes together on your plate, I assure you it will be an improvement from any cobb salad you’ve had lately. Pinky promise.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!