Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette

Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette

wishfarms.com

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.

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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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