blueberry cobb salad

Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette

25 mins
7-8
intermediate

This recipe was created by Amy Kim of the Kimchi MOM blog. She specializes in blending Korean and Korean-inspired dishes with fun and unique flavor combinations, making her recipes the staple go-to meals for you and your family!

Explore her page for how-to videos, recipes, and even a store for recommended ingredients that may be hard to find in your area!

 

 

Ingredients

For the Dressing:
  • 1 cup fresh blueberries, rinsed and drained
  • 1 teaspoon white granulated sugar
  • 1/8 cup rice wine vinegar champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons chopped chipotle pepper in adobo sauce
  • 1/3 cup olive oil
  • ½ teaspoon Kosher salt
For the Salad:
  • (1) 5-ounce box of baby spinach
  • 6 ounces of crumbled goat cheese
  • 4-6 slices thick cut bacon, chopped and cooked
  • 1 avocado, halved and sliced
  • 3-4 thin chicken cutlets, cooked and sliced
  • 1 cup cooked pearl or Israeli couscous
  • 3-4 ounces fresh blueberries
  • 2-3 scallions, thinly sliced
  • 1 handful of toasted sunflower kernels
  • 7-8 basil leaves, thinly sliced or chiffonade

Directions

  • Preheat the oven to 4oo degrees F. In a medium-sized bowl, toss the blueberries with the sugar until evenly coated.
  • Spread the blueberries out on a parchment lined rimmed baking sheet.
  • Roast for 15 minutes. Let cool.
  • In a blender, add blueberries, vinegar, chipotle pepper, and lemon juice. Cover and pulse a couple times.
  • Add olive oil and pulse until blended. Add salt to taste. Store in a sealed jar refrigerated for up to a few days.
  • To assemble the salad - on a large platter, cover the entire platter with a layer of spinach. Then working from the center out, spread the goat cheese in a 3-inch section.
  • Spread the bacon out in a 3-inch section on one side.
  • Fan out the avocado on the other side of the cheese.
  • Fan out the chicken slices next to the bacon and spread out the couscous next to the avocado.
  • Spread the blueberries evenly over the cheese.
  • Evenly scatter the following ingredients over the entire platter -scallions, sunflower kernels, and basil.
  • Serve with the dressing.