Salads are a lunchtime staple. And none more popular than the American classic Cobb salad. Cobb standing for Craving Occasional Bacon & BlueCheese. Yeah I totally made that up. But it’s so true, right?! I mean, if I was on death row and I could only have a salad ‘last meal’ choice, it would be the hearty, bacon-y Cobb.
Introducing the Autumn Cobb salad with pomegranate vinaigrette. I considered naming this the Autumn COPP salad (Constantly Obsessing Pomegranate & Pecans). But my trend setting skill for new words is seriously lacking. Plus it drives my husband nuts when I do this – romantical, fantastical, computie…I’ll stop now.
This, THIS is the salad I would have for my last meal. Every bite sends me to my happy place (which isn’t jail BTW).
As I ate this, I closed my eyes and savored every bite, imagining the changing leaves, the fall feasts, my cute, cool-weather boots…then SLAP. A piece of lettuce slingshotted a huge drop of pomegranate vinaigrette on my eyelid. Startled, but determined not to lose focus, I kept eating. Vinaigrette on my eye and all, I couldn’t stop shoving this sentimental flavor-party in my mouth.
That reminds me. The vinaigrette! The pomegranate vinaigrette in this Autumn Cobb salad just adds a little extra nirvana. Plus it’s the easiest salad dressing EVER with only THREE ingredients, and takes just a minute or two to whip up. Make a big batch and have it on hand the rest of the week because I KNOW it would taste amazing on any salad variation.
To make the vinaigrette, put 1/4 cup pomegranate seeds in a mini food processor, with 2 tablespoons light olive oil, and a 1/2 tsp balsamic vinaigrette. Pulse well.
If you are particular about the consistency of your dressing and would prefer not to have the seeds in it, pour the mixture from the food processor into a fine mesh strainer with a small bowl underneath. Then press the mix through the strainer to reserve all the liquid into the bowl. This step isn’t required, since you’ll be eating pomegranate seeds in the salad anyway. Once strained, the dressing equals about 1/8 cup, which is perfect for this salad. Double or triple the recipe if you’d like more vinaigrette to keep for later.
To assemble the salad, grab four cups, or two large handfuls of your favorite lettuce combination. I used a spring mix. Then add approximately 2 heaping tablespoons pomegranate seeds, 1 tablespoon crumbed goat cheese, 2-3 tablespoons pecans (mine was more like 3, since I like the BIG guys on my salad) and 1/2 cup shredded chicken (I used leftovers from the night before – whoop whoop!) Arrange all your toppings in a pretty ‘lil pattern if you are a neat freak or throw them all on at once if you are more the rebel type.
If this easy, healthy, fall-inspired salad doesn’t make your heart pitter-patter, I might have to fling some vinaigrette on your eyelid to knock some sense into you! What are your favorite fall flavor combos?
Time Saver Tip
De-seed the pomegranate before-hand by cutting it into fourths, then submerge the section you will be working with in a large container of room temperature water. Slowly pry the seeds away from the membrane. The seeds will float to the bottom while the membrane of the pomegranate floats to the top. Discard any top-floaters and drain the water. Keep the pomegranate seeds in a container in the refrigerator.
- 4 cups lettuce of choice (I used a spring mix)
- ½ cup cooked, shredded chicken
- 2 heaping tablespoons pomegranate seeds
- 2-3 tablespoons pecans
- 2 tablespoons crumbled goat cheese
- ¼ cup pomegranate seeds
- 2 tablespoons light olive oil
- ¼ teaspoon balsamic vinegar
- Combine all salad ingredients in a large bowl or plate
- Pour ¼ cup pomegranate seeds, olive oil and balsamic in a small food processor or blender. Pulse until well combined and the seeds have all turned in to juice.
- Optional: Place a mesh strainer on top of a small bowl and pour liquid into the strainer to remove remaining seeds.
- Pour vinaigrette on top of the salad.