Delightfully Fresh Spring Cobb Salad with Honey-Dijon Vinaigrette

This Spring Cobb Salad with Honey-Dijon Vinaigrette is a must-try, effortlessly blending crisp greens, creamy goat cheese, and crunchy pancetta.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1/2 cup extra-virgin olive oil Substitute with any neutral oil if needed.
1/4 cup white balsamic vinegar Rice vinegar can substitute for a milder flavor.
2 tablespoons lemon juice Use fresh lemon juice for the best taste.
1 clove garlic, smashed Infuses flavor into the dressing.
1 tablespoon Dijon mustard Provides tanginess.
4 leaves basil A fragrant herb that enhances freshness; substitute with parsley if unavailable.
4 leaves fresh mint Adds a refreshing note; cilantro works as an alternative.
1 tablespoon honey Sweetens the dressing naturally.
1 teaspoon sea salt Enhances overall seasoning.
1 teaspoon freshly cracked black pepper Enhances overall seasoning.

For the Salad

4 cups spring lettuce mix Choose according to preference (arugula, spinach, etc.)
4 slices thinly sliced pancetta Provides a crispy element; bacon is a suitable substitute.
1 cup asparagus Adds crunch; can be blanched for tenderness.
1 whole avocado Adds a creamy texture.
1 cup goat cheese, crumbled Offers creaminess and tang; feta can be a substitute.
1 cup watermelon radishes Gives color and crunch.
1 cup chopped sugar snap peas Adds crispness and sweetness.
1/4 cup sunflower seeds For a crunchy, nutty flavor.
2 tablespoons minced chives Provides a mild onion flavor; green onions can be a substitute.

Equipment

Oven
Blender
Sheet Pan
Large platter

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Place the pancetta onto the prepared sheet pan and bake for about 10–12 minutes until golden and crispy. Let it cool and crumble into bite-sized pieces.
In a blender, combine the dressing ingredients and blend for about 30 seconds until smooth.
On a large platter, arrange the spring lettuce mix and drizzle about half of the vinaigrette over the greens. Toss gently.
Top the dressed lettuce with halved hard-boiled eggs, crumbled pancetta, asparagus, diced avocado, crumbled goat cheese, watermelon radishes, and sugar snap peas.
Drizzle the remaining vinaigrette over the assembled salad and garnish with sunflower seeds and minced chives. Serve immediately.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 20gProtein: 8gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 30IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Tips include using fresh ingredients and preparing elements ahead of time for convenience.

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