Ultimate Cobb Salad

 Hello, ultimate cobb salad with roasted beets, artichokes, sheep feta, eggs, avocado and crispy bacon!


 This meal is for those times when you are really hungry that usually you start to crave something not as healthy as you’d wish. This here cobb will be your new ‘need to have it now’ craving you’ll be happy to satisfy. This salad is more than delicious and when you catch yourself looking over each ingredient and loving the flavours you’ll be even more giddy to know it truly is packed with great nutrition. I am a big cobb salad fan, so when I go out to eat with my hubby, I order the cobb many times. I unfortunately am “that girl” who makes too many substitutes with her off the menu meal, which is definitely not the best way to befriend your waiter or waitress. So, I spice it up in our kitchen and make a perfect off the menu cobb at our house!


 So… bring on the green roughage, heart healthy fats, vegetable carbs, blood cleansing veggies, proteins, live enzymes, digestion relief, support for the liver (which I’ve heard around; that artichokes are a great hangover food? makes sense to me) and not to mention a long list of vitamins and minerals…and a touch of crunchy traditionally raised bacon.  Top this salad off with my go-to healing maple-mustard dressing and its sure to be a winning combination for both your pallet and craving.

This makes a great contribution to a lunch, or brunch with friends and family. Fairly easy, and gorgeous. I couldn’t take enough pictures of this salad!




Ultimate Cobb Salad
Serves 2
Nutritious, craving worthy salad.
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Prep Time
20 min
Cook Time
26 min
Total Time
46 min
Prep Time
20 min
Cook Time
26 min
Total Time
46 min
  1. 1 whole avocado
  2. 2 small organic red and yellow roasted beets
  3. 4 strips traditionally raised, nitrate-free bacon
  4. 1/4-1/2 cup sheep feta
  5. 2-3 organic artichoke hearts cut into four pieces
  6. 2 handfuls of heirloom grape tomatoes
  7. 2 hard boiled pastured, eggs
  8. 1 head washed organic romaine
  9. 3 leafs of washed organic kale
Roasting Beets
  1. I did not add the roasting of the beets onto the 'time prep' you can roast them the night before or before you start your salad.
  2. Set oven to 400 degrees F
  3. Take 2 or more beets and slice the top and the bottom root ends off. Peel the hard skin off and place them in foil on a baking sheet.
  4. Sprinkle some coarse unrefined sea salt on the tops and about 1 tsp. coconut oil over the tops as well.
  5. Wrap them in the foil and stick them in the oven for 50-60 minutes until tender.
  1. Take out bacon and place on a baking sheet on top of some foil
  2. Place the baking sheet into the cold oven and set the oven for 400 degrees F for 20 minutes.
  3. Fill a pot up with water and bring to a boil, place two eggs in the water and hard boil for 6minutes
  4. Drain and rinse with cold water to stop the cooking of the eggs, let cool.
  5. Wash and thinly slice the lettuce and kale
  6. cube or slice the beets roasted beets and place into a bowl
  7. Cut open an avocado and spoon out each half and cut into cubes and place into a bowl
  8. Take out 2-3 artichoke hearts and cut them into four pieces and place into a bowl
  9. Wash two handfuls of grape tomatoes and cut in half and place into a bowl
  10. Take bacon out of the oven and let it cool before cutting it up and placing into a bowl
  11. Peel hard boiled eggs and place on a counting board and cut into 3-4 pieces and place into a bowl
  12. Take a long plate, or you can do two separate bowls and either place the lettuce and kale along the plate or in each bowl
  13. Take one food item at a time and layer it in its own section, same as if you do it in a bowl.
  14. Sprinkle the entire dish or bowl with dressing (recipe can be found through the link above in this post)
  1. You can use what ever ingredients you would like for a cobb salad, same goes for the dressing. Be creative and add some power foods or some more comfort foods!
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