Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette
Blueberry Cobb Salad with a Roasted Blueberry Chipotle Vinaigrette offers a flavorful blend of berries and bacon in a vibrant, intermediate-level recipe from Amy Kim's Kimchi MOM blog.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wishfarms.com.
Cooking tools:
- Blender
- Mason jar
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Fork
- Paper towel
Ingredients
- 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
- (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
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