Feast your eyes on this Spring Brunch Cobb Salad full of fresh baby greens, asparagus, carrots, green beans, smoked salmon, crispy bacon and creamy soft-boiled eggs. It’s also topped with sliced avocado, watermelon radishes, heirloom cherry tomatoes and crumbled feta. And a healthy drizzle of the tangy herb vinaigrette puts this entrée salad over the top. A perfect addition to springtime brunch buffets and whenever you’re looking to change things up for dinner.
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How to Make Spring Brunch Cobb Salad & Herb Vinaigrette
Sneaking in this post before Easter in case you haven’t fully committed to a menu yet! And I’m actually going to make this again Sunday since I pretty much have all the ingredients and still have a good amount of the vinaigrette left. So speaking of this Herb Vinaigrette, let’s start there. It’s super easy as all the ingredients get whipped up in the blender. Good handfuls of fresh basil and parsley are joined by some green onions, white wine vinegar, lemon juice for added acidity, honey for a bit of sweetness, garlic and Dijon for more flavor, and of course, evoo.
The blender does all the work in creating this smooth, creamy dressing. Be sure to let the ingredients whirl at least 45-60 seconds for that velvety finish. This vinaigrette is so versatile as well. Use it as a sandwich spread or topping for anything savory. Plus, it will last in the fridge for a week.
Now, when it comes to the salad, admittedly I have a lot going on here. But the beauty of that is there’s pretty much something for everyone. And like everything else, it’s completely customizable and made vegetarian by omitting the smoked salmon and bacon. Another bonus to this cobb salad is most of the components can be made ahead, making life easier when you’re ready to assemble and serve.
When it comes to assembling the salad, I found it easier to arrange the larger components over the greens first, then filled in with the smaller items. But by all means let your culinary creativity flow when it comes to arranging your platter. And keep in mind your masterpiece is only going to look perfect for the time it takes you to walk from the counter to the table before it’s devoured. It’s all good! Hope everyone has a terrific weekend and Happy Easter to all who celebrate! xx, Kim
More Springtime Brunch Ideas
- Mini Crab Puff Pastry Quiches
- Asparagus Mushroom & Goat Cheese Puff Pastry Tarts
- Cheesy Veggie & Ham Brunch Casserole
- Poached Eggs Garlicky Mushrooms & Spinach over Brioche
- Strawberry Shortcake Buttermilk Waffles
- Baked Zucchini Bites
- High-powered blender
- Large rimmed sheet pans
- 6-quart stock pot
- Non-slip mixing bowls
- 7-inch Santoku knife
- BPA-free cutting boards
Spring Brunch Cobb Salad with Herb Vinaigrette
Spring Brunch Cobb Salad
- 8 ounces carrots
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon slices
- 4 large eggs
- 1 tablespoon vinegar
- 1 teaspoon kosher salt
- 6 ounces asparagus, woody ends removed
- 6 ounces green beans
- 5 ounces mixed baby greens
- 4 ounces smoked salmon
- ½ pint heirloom cherry tomatoes, halved
- 1 medium avocado, peeled and sliced
- 1 watermelon radish, thinly sliced
- 3 ounces feta cheese, crumbled
- 1 tablespoon capers
- Fresh basil and parsley for garnish
- Toasted baguette slices
- ½ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 Meyer lemon (or regular lemon), juice and zest
- 2 cloves garlic, peeled and roughly chopped
- 2 teaspoons Dijon mustard
- ¼ cup green onions, chopped
- ¼ cup loosely packed basil
- ¼ cup loosely packed parsley
- 1 tablespoon honey
- Kosher salt and black pepper
- Preheat oven to 400 degrees F.
- Line two large, rimmed baking sheets with parchment paper.
- Place carrots on one baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Place bacon slices on the other baking sheet.
- Roast the carrots for 15-20 minutes until tender and cook the bacon 12-15 minutes until crisp.
- Meanwhile, bring a pot of water to a boil. Add vinegar and salt. Carefully lower eggs into the pot. Lower heat to maintain a soft boil. Cook for 6 minutes for soft-boiled eggs or up to 12 minutes for hard-boiled eggs.
- When cooked to desired doneness, transfer eggs to a bowl of ice water to stop the cooking. Eggs can be made up to 5 days ahead. Store in the fridge unpeeled. When ready to use, gently crack and peel the eggs, and slice into halves or quarters.
- Bring another pot of water to a boil. Season with kosher salt and blanch asparagus and green beans for 3 minutes. Blanch the sugar snap peas for 1 ½ minutes.
- Use a slotted spoon to transfer vegetables to an ice bath to stop the cooking.
- To assemble, spread the lettuce on a large platter. Arrange the bacon, vegetables, eggs, salmon, feta, avocado and radishes in sections. Top with olives, capers and green onions. Sprinkle with sesame seeds.
- Drizzle with some of the Herb Vinaigrette and serve with remaining dressing on the side. Enjoy!
- Blend all ingredients in a high-powered blender or food processor until smooth. Store in an airtight container and refrigerate up to 1 week.
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