Spring Cobb Salad

Story by Holly
Spring Cobb Salad
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As a food blogger it's quite common for me to eat the same dish several times in one week, because recipes often need to be tested and tweaked multiple times before they’re just right and worthy of sharing with you fine folks. Usually I end up getting a little bored with my leftovers...the same pizza or sandwich three days in a row for lunch loses its magic no matter how good the original recipe was. The dish I'm about to share, however, is the exception. I’ve had this mind blowing salad four days in a row and my only regret is that I've now run out of prosciutto. And I need my prosciutto.

I set out to create the ultimate spring-influenced cobb.

Spring Cobb Salad

Inspired by Taylor Farms beautiful organic salad greens, I set out to create the ultimate spring-influenced cobb. I figured it would be the perfect way to showcase all of the gorgeous spring veggies I’ve been seeing at the farmer’s market and my local grocery store. Taylor Farms' organic wellness blend laid the foundation for this salad with their delightful combination of spinach, chard, kale and mizuna (which has the most pleasant mild peppery flavor). To the greens I added asparagus, radishes, and chives straight from my backyard, crumbly goat cheese, sunflower seeds for crunch, creamy avocado, hard boiled egg and crispy prosciutto. Are you drooling yet?

Spring Cobb Salad
Spring Cobb Salad

Oh, did I mention the fresh herb vinaigrette that graces the top of this gorgeous salad? It's So good. Like so good I made extra and froze it in an ice cube tray so I could pop a few out and have this fresh dressing any time I pleased (and I please often!). Genius, I know. I'm hoping by now I’ve convinced you to pick up your own container of Taylor Farms Power Greens so you can go to town on this incredibly craveable salad. Just make sure to buy extra of everything because you'll want it again and again. Promise.

Spring Cobb Salad

This sponsored post is written by TMP on behalf of Taylor Farms. The opinions and text are all ours. Thank you for supporting the brands we love.

Spring Cobb Salad

Serves 4


1 cup Olive oil (1/2 light, 1/2 EVOO if desired)
1/3 cup white balsamic
1/4 cup lemon juice
1 garlic clove
1 tsp dijon mustard
1/2 cup loose packed basil
1/2 cup loosely packed mint
1 tbsp honey
1/2 tsp salt
1/4 tsp freshly ground black pepper


4-6 eggs
4-6 oz pancetta, diced
1/2-1lb asparagus, woody ends trimmed
salt and pepper to taste
6 oz Taylor Farms Organic Wellness Blend
1 avocado
4 oz crumbled goat cheese
4 watermelon radishes, thinly sliced
1 cup sugar snap peas
1/4 cup sunflower seeds, roasted, salted
2 tbsp chives, minced


  1. Blend all ingredients for the dressing in a blender until smooth. Store in an airtight container until ready to use. Keep in refrigerator up to 2 weeks.
  2. Cover the eggs with cool water by 1 inch. Slowly bring water to a boil over medium-high heat. When the water has reached a boil, cover with a tight fitting lid and remove the pan from the heat. Let sit 12 minutes. Transfer the eggs to a bowl of ice water to stop the cooking.
  3. In a medium sized pan, sauté the pancetta until crispy. Drain onto a paper towel lined plate, reserving 2 teaspoons of fat in the pan. Place the asparagus into the still hot pan of pancetta fat. Sprinkle with a pinch of salt and pepper. Sauté until tender, roughly 5-10 minutes. Set aside. Crack and peel the hard boiled eggs, slice them and set aside.
  4. Spread the Organic Wellness blend Taylor Farm’s lettuce on a large platter. Top it in sections with the pancetta, asparagus, avocado, goat cheese, radishes, and peas. Sprinkle with chives and sunflower seeds. Serve alongside the herby dressing.