Cobb Salad

This salad takes quite a bit of prep, but it’s faithful to recreating the flavors of the original. I’m not really a salad person, so I love richly flavored salads loaded with toppings – and this recipe fits perfectly.


Vegan Cobb Salad


  • 1 large bunch kale, washed & massaged with olive oil
  • 1 batch yuba bacon
  • 1 block Violife foods blue cheese (others could work but this is the only authentic taste I’ve found)
  • 1 large tomato, chopped
  • 1 avocado, diced
  • 1 maitake mushroom, brined & seared in cast iron pan, then roasted until tender (optional)
  • Dressing:
  • 1/3 cup miso
  • 1/3 cup tahini
  • Juice of ½ lemon
  • ½+ cups water (depends on preferred thickness)

To make:

Blend dressing ingredients (leftovers keep well for a few days if you have extra). Toss kale with dressing; let sit for a few minutes before adding toppings. Serve and enjoy!

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