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Harvest Cobb Salad with Jammy Soy Eggs

Recipe by Family Tree Foodie

A classic Cobb gets an autumn update with roasted sweet potatoes, crisp apples, toasted pecans and jammy soy-marinated eggs. Lemon-herb chicken, bacon, avocado and blue cheese keep it firmly in Cobb territory, while a tangy cider-Dijon vinaigrette brings everything together.

  • Total Time0 hours
  • Yield6 servings

Ingredients

For the Cobb Salad

  • 3 large hearts, romaine, chopped
  • 2 – 2.5 lbs grilled chicken bread (🍋Try this lemon-herb marinade!)
  • 3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 6 slices of bacon
  • 2 crisp apples, such as Honeycrisp or Pink Lady
  • 2 ripe avocados
  • 4 ounces blue cheese, crumbled
  • 1/2 toasted pecans
  • 6 soy-marinated eggs (🥚Try this Recipe!)

For the Cider-Dijon Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 small garlic clove, very finely minced or grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare the soy eggs: Make the [Soy-Marinated Eggs] at least two hours up to overnight according to the recipe. Halve just before assembling the salad.
  2. Prep the chicken: Prepare the chicken breasts, slicing them horizontally into cutlets before marinating. This lemon-herb marinade is a delicious one! Let the chicken marinate for 2-6 hours. Grill or roast until the thickest part reaches 165°F. Let rest for 5–10 minutes, then slice against the grain.
  3. Roast the sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, salt, pepper. Roast for 25–30 minutes, turning once, until tender and caramelized. Set aside to cool slightly.
  4. Cook the bacon: Heat oven to 400°F. Arrange bacon in a single layer on a parchment-lined rimmed baking sheet. Bake for 15–20 minutes, until crisp. Drain and cut into generous pieces.
  5. Toast the pecans: Toast at 350°F for 6–8 minutes, watching closely. Cool and roughly chop.
  6. Make the vinaigrette: Whisk together vinegar, Dijon, maple syrup, garlic, salt and pepper. Slowly whisk in olive oil until emulsified.
  7. Assemble the salad: Arrange romaine on a large shallow platter. Slice the apples and avocado shortly before serving. Arrange chicken, sweet potatoes, apples, avocado, bacon, blue cheese, pecans and halved soy eggs in loose bands or clusters over the greens. Drizzle with vinaigrette and serve with additional dressing alongside.
  • Prep Time: 30 minutes
  • Marinating Time: 4-6 hours
  • Cook Time: 35 minutes

Find it online: https://familytreefoodie.com/harvest-cobb-salad/

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