Spring Cobb Salad

This spring twist on the classic Cobb Salad loads up on spring veggies makes a slightly lighter, but just as delicious meal. We used local sorrel and spinach as a base, then chopped up some local radish and asparagus for a truly one of a kind mix! Try it out! 

A salad in a blue bowl. Greens are topped with sunflower seeds, watermelon radish, boiled eggs, pancetta, asparagus, goat cheese, avocado, and snap peas

Prep Time

25 minutes

Cook Time

40 minutes


6 6


Herb Vinaigrette

3 cups olive oil, extra virgin
1⁄4 cup white wine vinegar (plus 2 tablespoons)
1 clove garlic
1 teaspoon Mustard, Dijon
1 cup basil
1 cup mint, fresh
1 tablespoon honey
1 teaspoon sea salt
1⁄4 teaspoon black pepper


4 ounces pancetta (cubed)
1⁄2 pound asparagus (ends trimmed, cut into 3-inch pieces)
1 teaspoon sea salt
3 ounces spinach
3 ounces sorrel
4 egg, hardboiled (halved)
1 avocado (sliced)
4 ounces cheese, goat (crumbled)
4 radish, watermelon (thinly sliced)
1 cup peas, sugar snap (chopped)
1 cup sunflower seeds (roasted and salted)


1. Start with the vinaigrette. In a blender, add the vinegar, olive oil, garlic, mustard, basil, mint, honey, salt, and pepper. Blend until smooth for about a minute.

2. Cook the pancetta in a medium skillet for about 5 minutes, or until crispy. Transfer the pancetta to a paper towel-lined plate, saving 2 teaspoons of fat in the skillet. Add the asparagus to the skillet, sprinkle with the salt, and cook, for between 6-8 minutes

3. Arrange the greens in a bowl, top with eggs, pancetta, asparagus, avocado, goat cheese, radishes, and peas. Drizzle with vinaigrette, then sprinkle with sunflower seeds. Enjoy!