Salads shouldn’t just be a side dish or an after thought. Down with wilted iceberg lettuce and stale croutons! I’m all about those hefty, fully loaded meal salads that have tons of color, texture, and flavor going on. The classic Cobb is a good example of that, traditionally piled high with meats, cheese, and eggs. On top of my obvious vegan conversions, I wanted to take a more seasonal approach for a new, novel Autumn Cobb Salad.

Vegan Innovations

To start with the vegan adaptations, we can replace traditional proteins with plant-based alternatives that not only complement the dish but enhance it. Instead of crispy bacon, consider using pecans seasoned with a smoky flavor to provide that quintessential crunch. Hard-boiled eggs can be swapped out for hearty, diced potatoes, seasoned with sulfurous kala namak, which lend a satisfying creaminess without sacrificing substance. For the chicken, chickpeas are an excellent choice, adding protein and a nutty flavor that ties the salad together.

Seasonal Swaps

Seasonality is the secret ingredient that can transform an ordinary salad into something truly special. In this fall feature, pomegranate arils take the place of conventional tomatoes, infusing each bite with a burst of sweetness and vibrant color. Instead of the typical scallions or chives, opt for pickled onions. Their tangy crunch elevates the flavor profile and adds depth.

When it comes to greens, we’re turning to shredded collard greens instead of the usual lettuce. This hearty green not only provides a more robust texture but also aligns perfectly with the season’s bounty. Finally, rather than dressing the salad with traditional ranch, a maple-balsamic vinaigrette introduces a balance of sweetness and acidity, capturing the essence of fall in every drop.

Timeless Staples

Even amidst these changes, there are certain staples that remain unassailable. Creamy avocado adds richness to the dish, while a sprinkle of vegan blue cheese, store-bought or homemade, provides that unmistakable funk, rounding out the flavor experience perfectly.

Salad Days Are Here Again

Salads can be so much more than an afterthought. With a little creativity and a focus on seasonal ingredients, they can take center stage as a nourishing, satisfying meal. Say goodbye to the wilted greens of the past and hello to a vibrant, fully loaded salad that you’ll want to dig into all autumn long.

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Yield: Makes 2 - 4 Servings

Autumn Cobb Salad

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Elevate your salad game with a hearty Autumn Cobb Salad that swaps traditional ingredients for vibrant, seasonal, and vegan alternatives.

Ingredients

Quick Pickled Onions:

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• 1 Large Red Onion, Halved and Thinly Sliced
• 1/2 Cup Red Wine Vinegar
• 1 Tablespoon Granulated Sugar
• 1 Teaspoon Salt

Bacon'd Pecans:

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• 1/2 Cup Pecan Halves
• 1 Tablespoons Soy Sauce
• 1 Teaspoon Olive Oil
• 1/2 Teaspoon Liquid Smoke
• 1/4 Teaspoon Smoked Paprika

Hard Boiled Potato:

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• 1 Medium Russet Potato, Peeled and Diced
• 1 Teaspoon Olive Oil
• 1/4 Teaspoon Kala Namak
• 1/8 Teaspoon Ground Turmeric

Maple Vinaigrette:

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• 2 Tablespoons Olive Oil
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Balsamic Vinegar
• 1 1/2 Teaspoons Dijon Mustard
• 1/4 Teaspoon Dried Rosemary, Crushed
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Salt

Salad Assembly:

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• 1 Bunch Collard Greens, Destemmed and Shredded
• 1 (15-Ounce) Can Chickpeas, Drained and Rinsed
• 1 Medium Avocado, Diced
• 1/2 Cup Pomegranate Arils
• 1/2 Cup Vegan Blue Cheese

Instructions

1. Start by "pickling" the onions. Combine the red onion with red wine vinegar, granulated sugar, and salt in a small saucepan. Set over medium heat and stir until the sugar and salt are dissolved. Let the mixture sit for at least 15 minutes to cool. Ideally, prep this in advance and let it chill in the fridge for 30 minutes.
   
2. For the pecans, preheat your oven to 350 degrees. In small a bowl, mix together the pecan halves, soy sauce, olive oil, liquid smoke, and smoked paprika until well coated. Spread the pecans on a baking sheet and bake for 10 - 12 minutes, stirring halfway, until fragrant and slightly crispy. Allow to cool.
   
3. Moving on to the hard boiled potato, place the diced potato in a small saucepan, adding water to cover. Add alt and boil until fork tender, about 10-15 minutes. Drain and let cool. Toss the cooled potatoes with olive oil, kala namak, and turmeric.
   
4. For the vinaigrette, in a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, crushed rosemary, black pepper, and salt until emulsified.
   
5. Finally, you're ready to assemble the salad! Place the shredded collard greens in a large bowl, evenly filling the bottom. Arrange the (drained) pickled onions, bacon'd pecans, hard boiled potato, chickpeas, avocado, pomegranate arils, and vegan blue cheese in straight rows on top. Serve the vinaigrette on the side, or drizzle liberally all over.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Now Foods, Real Food, Organic Maple Syrup, Grade A, Amber Color, 32 fl oz (946 ml)
• 
  Now Foods, Real Food, Raw Pecans, Unsalted, 12 oz (340 g)
• 
  The Spice Lab, India Black Kala Namak, 4 oz (113 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 555Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 13mgSodium: 1449mgCarbohydrates: 53gFiber: 14gSugar: 16gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.