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Spring Inspired Cobb Salad

Spring Inspired Cobb Salad
  • Gluten Free!
Serves: 4
Ready In: 40 minutes

Why We Like It

Refreshing and crazy good!  We were ready for a springtime salad, loaded with spring veggies, and this one hit the spot!  When we are craving a Cobb Salad, this one will be at the top of the list!

Hard Boil the Eggs:

  • 4 eggs

Place eggs in a small saucepan of water (make sure the eggs are covered with at least one inch of water) and bring to a boil.

Once boiling, turn off the heat, cover and let the eggs sit in the water for 12 minutes.

Rinse with cool water, peel and slice.  Set aside.

Preheat the oven to 400 degrees

The chickpeas and asparagus will both roast in the oven for about the same time, so you can prepare everything and put them in the oven together.

Roast the Chickpeas:

  • 1 (15 oz) can chickpeas (rinsed, drained and patted dry)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Add to a bowl and stir to combine.

Spread onto a large baking sheet pushed to one side.  You can also add the asparagus to this baking sheet as well.  One thing to note is the chickpeas will get crispier the longer they roast – if desired, you can roast the chickpeas for 20 minutes, and then add the asparagus for the last 10 minutes of baking time.

Prepare and Roast the Asparagus:

  • 12 spears asparagus (left in long spears)
  • 1/2 Tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Place on the baking sheet with the chickpeas.  Drizzle with oil and sprinkle with salt and pepper.

Roast the chickpeas and asparagus in the oven for 10 minutes.

When asparagus is roasted and slightly cooled, cut into 2 inch pieces.

Make the Dressing:

  • 4 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice (juice from one large lemon)
  • 2 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Add everything to a small bowl or mason jar and stir or shake to combine and set aside.

(This will make twice as much dressing than you will need for just this salad, but it’s delicious and is ideal to have on hand for other salads.)

Put it All Together:

  • 6-8 cups romaine lettuce (or a mixture of your favorite greens)
  • 1/2 cup marinated artichoke hearts (chopped)
  • 4 radishes (sliced)
  • 3 green onions (sliced)
  • 1 avocado (OPTIONAL, pitted and diced)
  • 1/4 cup blue cheese (OPTIONAL, or gorgonzola cheese, crumbled)

Add greens to a large bowl.  (You can either assemble in a large bowl or layer everything in individual bowls.)

Add on top of the greens:  hard boiled egg slices, roasted chickpeas, roasted asparagus, artichoke hearts, radishes, green onions, and optional toppings if desired.

Drizzle with some of the dressing.

Serve and Enjoy!

Quick Tips

If desired, an optional topping is to add 2 slices of crumbled cooked bacon.  You can cook the bacon by placing it on a foil-lined baking sheet and roast in the oven for 10-12 minutes, until browned and cooked through.  (This can cook at the same time and temperature as the asparagus and chickpeas.)  Remove from the oven and place on a paper towel-lined plate to absorb any grease.  Bacon will crisp up as it cools, and then break into crumbles and add to the salad.

Nutrition Information for one serving (without optional toppings, using 1/2 of the dressing for the salad)

  • Calories: 380
  • Fat: 19 g
  • Saturated Fat: 3.7 g
  • Cholesterol: 187 mg
  • Total Carbohydrate: 37 g
  • Fiber: 10 g
  • Total Sugars: 17 g
  • Added Sugars: 4 g
  • Protein: 16 g
  • Sodium: 495 mg