Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigarette #BlueberryToss #FWCon
The roasted blueberry dressing brings it all together!
Servings: 4 -6
Ingredients
- For the Dressing:
- 1 cup fresh blueberries rinsed and drained
- 1 teaspoon white granulated sugar
- 1/8 cup rice wine vinegar or champagne vinegar
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons chopped chipotle pepper in adobo sauce
- 1/3 cup olive oil
- 1/2 teaspoon Kosher salt
- For the Salad:
- 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 coucous
- 3-4 ounces fresh blueberries
- 2-3 scallions thinly sliced
- 1 handful of toasted sunflower kernels
- 7-8 basil leaves thinly sliced or chiffonade
Instructions
- Preheat the oven to 4oo degrees F. In a medium-sized bowl, toss the blueberries with the sugar until evenly coated. Spread the blueberries out on a parchment lined rimmed baking sheet. Roast for 15 minutes. Let cool.
- In a blender, add blueberries, vinegar, chipotle pepper, and lemon juice. Cover and pulse a couple times. Add olive oil and pulse until blended. Add salt to taste. Store in a sealed jar refrigerated for up to a few days.
- To assemble the salad - on a large platter, cover the entire platter with a layer of spinach. Then working from the center out, spread the goat cheese in a 3-inch section. Then spread the bacon out in a 3-inch section on one side. Fan out the avocado on the other side of the cheese. Fan out the chicken slices next to the bacon and spread out the couscous next to the avocado. Spread the blueberries evenly over the cheese. Next, evenly scatter the following ingredients over the entire platter - scallions, sunflower kernels, and basil.
- Serve with the dressing.