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Winter Cobb Salad
with tempeh 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, including oven-roasted tempeh 'bacon'.



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)
  • Pears - 1 , chopped (look for Asian pears or sub another crisp green variety)
  • Oil, olive - 1 Tbsp
  • 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
Tempeh Bacon:
  • Tempeh - 8 oz , sliced into thin rectangles
  • Oil, cooking - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Maple syrup - 2 Tbsp
  • Paprika, smoked - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Water - 1/2 cup
  • Parchment paper - for baking


  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. Tempeh / Shallots / Brussels sprouts / Pomegranate seeds (if not already removed from shells) - 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 tempeh marinade - Whisk together cooking oil, soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper.

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

  5. Pears - Chop pears.

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  1. Heat oven to 425F / 218C. 

  2. While oven is heating, steam tempeh. First, pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over warm tempeh and gently toss to combine. Set aside for 10 minutes to flavor the tempeh.

  3. While tempeh is marinating, set out two sheet pans

  4. On the first sheet pan, toss the Brussels sprouts with olive oil (portion for salad) and some salt and pepper. Transfer to the oven and bake, shaking the pan halfway through cooking, until tender, 18 to 22 minutes (depending on size).

  5. Line the second sheet pan with parchment paper. Remove tempeh from marinade and spread out in a single layer on parchment. Drizzle some of the marinade over each slice (reserve marinade). 

  6. Bake tempeh in the oven for 8 minutes. Remove and flip tempeh over. Drizzle tempeh with some of the reserved marinade and contiue baking until deep golden brown, 5 to 10 minutes more. 

  7. Peel and chop or slice eggs.

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

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



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