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Winter Cobb Salad
with bacon / Brussels sprouts / pears / pomegranate seeds

Active: 40 Total: 40

Classic Cobb salad is always full of layers of flavor and color, but this seasonal version features a variety of cool weather-friendly ingredients. 

Ingredients

Metric
Servings:
4
Winter Cobb Salad:
  • Eggs - 4
  • Brussels sprouts - 1 lb, trimmed and halved
  • Pomegranate seeds - 1/2 cup (look for these removed from the pomegranate shells in the produce section; sub dried cranberries)
  • Bacon - 8 strips, chopped
  • Pears - 1, chopped (look for Asian pears or sub another crisp green variety)
  • Baby kale - 8 oz (sub any salad greens)
  • Cheese, feta (opt) - 3 oz, crumbled
Tangy Shallot Vinaigrette:
  • Shallots - 2 cloves, diced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

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Prep

  1. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Shallots / Brussels sprouts / Pomegranate seeds (if not already removed from shells) / Bacon - Prep as directed. If Brussels sprouts are quite large, slice them into quarters. Store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Pears - Chop pears.

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Make

  1. Peel and chop or slice eggs.

  2. Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until bacon is crisp, 6 to 8 minutes.

  3. Transfer cooked bacon to a paper towel-lined plate. Drain all but a thin layer of bacon grease out of the pan. Return pan to heat.

  4. Add Brussels sprouts to heated pan and saute in bacon grease until very tender and golden brown in spots, 4 to 7 minutes (depending on size). Season with some salt and pepper.

  5. Create a bed of baby kale in serving bowls.

  6. Top kale with eggs, Brussels sprouts, pomegranate seeds, pears, bacon, and crumbled feta. Add vinaigrette until dressed to your liking. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (36)
Gluten-free (2)
No ratings yet.
Paleo (0)
Vegetarian (6)

Most Helpful

Even the kids ate a deconstructed version of this, minus the greens. Win :)

By: Tammie
Posted: Dec 18, 2021
Diet: Original
1 Helpful

21 reviews

Really good dinner meal salad.

By: Liz
Posted: Jan 19, 2022
Diet: Original
0 Helpful

Tasty seasonal salad. Used dried cranberries because while delicious, I hate working with pomegranates

By: Julie
Posted: Jan 10, 2022
Diet: Original
0 Helpful

Loved this!

By: Megan
Posted: Jan 05, 2022
Diet: Vegetarian
0 Helpful

Sautéed the shallots and served the dressing warm.

By: Alice
Posted: Jan 01, 2022
Diet: Original
0 Helpful

So satisfying, and something for everyone!!

By: Nicole
Posted: Dec 23, 2021
Diet: Vegetarian
0 Helpful

So delish!!! Added mushrooms to the Brussels sprouts sauté.

By: Christine
Posted: Dec 22, 2021
Diet: Original
0 Helpful