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Vegetarian Cobb Salad

Vegetarian Winter Cobb Salad

This Vegetarian Winter Cobb Salad is a fun seasonal twist that features heartier greens, roasted vegetables, and chickpeas in place of the meat.


For the coconut bacon:

  • 1 cup large coconut flakes
  • 1 Tbsp liquid smoke
  • 1/2 Tbsp soy sauce
  • 1 Tbsp maple syrup

For the Roasted Vegetables & Chickpeas:

  • 1 cup chopped root vegetables (such as carrots, beets, radishes, etc) all chopped about the same size
  • 1 15 oz can of chickpeas drained and patted dry with a paper towel
  • 2 Tbsp California Olive Ranch extra virgin olive oil
  • dash of salt / pepper

For the dressing:

  • 2/3 cup olive oil
  • 1/3 cup champagne vinegar
  • 1 Tbsp dijon mustard
  • dash salt / pepper

Everything else:

  • 1 small head cabbage rinsed and chopped
  • 1 bunch kale rinsed and chopped
  • 1/2 cup blue cheese crumbles
  • 5 soft boiled OR hard boiled eggs halved
  • 1 avocado pitted sliced


For the coconut bacon:

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Bake for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready). Remove from oven and gently transfer the parchment paper with the coconut bacon on it to a cooling rack (so you can reuse the baking sheet for the veggies). Set aside to cool.

For the Roasted Vegetables & Chickpeas:

  1. Increase oven temperature to 400 degrees and re-line the baking sheet with new parchment paper. Toss the veggies and chickpeas in 1 Tbsp extra virgin olive oil and a dash of salt and pepper. Transfer to baking sheet in an even layer and bake for 20 to 30 minutes or until the veggies are starting to brown and the chickpeas are crisped. Remove from oven and set aside.

For the dressing:

  1. While the veggies are roasting, transfer all the dressing ingredients into the OXO Salad Dressing Shaker and shake until emulsified and combined. Set aside.

To assemble:

  1. Toss together the cabbage and kale and then place in a big salad bowl. Top with roasted veggies, chickpeas, crumbled cheese, eggs, avocado, and coconut bacon. Start by drizzling half the dressing over the salad and taste. Add more dressing as desired. Serve right away.