This Springtime Cobb Salad with Raspberry Vinaigrette is one of my favorite cobb salads ever and is PERFECT for Spring.
Every time I look at the salad dressings in the grocery store aisle, I get so angry. I see so many added ingredients that are unecessary and not good for you. There are ingredients like, high fructose corn syrup, cane sugar, palm oil, Monosodium Glutamate (MSG), soybean oil, artificial colors and flavors, and so on.
In This Post You'll Find:
Watch Me Make This Cobb Salad With Raspberry Vinaigrette
[wprem-recipe-video]
Vinaigrettes are often considered the healthier option for salad dressings, since they're lower in saturated and total fat -- compared to the creamy ranch-type salad dressings.
But the first ingredient in so many store-bought vinagrettes is sugar.
Reasons You'll Love It
- Very quick to toss together.
- Can be made ahead and stored in a mason jar (see pro tips for how)
- Bright and perfect for spring
- It's healthy, Gluten-Free, and paleo
So, my theory is to replace all that with a short list of smple ingredients. I love using fresh raspberries in this cobb salad dressing recipe because it adds a bright pop of color, and the perfect flavor.
Now, you culd opt for one of my more tradiitonal hommeade salad dressings, like my Balsamic Vinaigrette, Honey Mustard, or Homemade Ranch Dressing if you'd prefer, but there's something so bright and fresh about a raspberry vinagrette on this springtime cobb salad.
How To Make Cobb Salad with Raspberry Vinaigrette
Step 1: Season the chicken with sea salt, pepper, and garlic powder.
Step 2: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.
Step 3: Slice the root end off the asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
PRO TIP: Choose the thickest, largest asparagus you can find so it is easier to slice.
Step 4: To make the raspberry vinaigrette, in a blender, combine fresh raspberries, olive oil, red wine vinegar, raw honey, sea salt, ground black pepper, and water. Puree until very smooth.
Step 5: To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, followed by the diced chicken, asparagus ribbons, halved grape tomatoes, diced avocado, thinly sliced radishes, and hard boiled eggs, and halved artichoke hearts.
Step 6: To serve, drizzle with the raspberry vinaigrette and enjoy.
MEAL PREP PRO TIP: If you’re prepping this salad ahead of time, make sure to stack it using a quart sized mason jar, starting with the vinaigrette at the bottom, followed by the harder vegetables like the tomatoes and asparagus, keeping the more delicate greens and cheese for the top.
More Healthy Salad Recipes
- How to Make Homemade Salad Dressing + 5 Healthy Salad Dressing Recipes
- Chicken Cobb Mason Jar Salad
- Healthy Broccoli Salad (No Mayo!)
- Leftover Turkey Salad With Cranberry Vinaigrette
- Quinoa Lentil Salad with Lemon Vinaigrette
- Colorful Chopped Thai Salad With Peanut Dressing
Springtime Cobb Salad with Raspberry Vinaigrette
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For the cobb:
- 1 chicken breast, boneless and skinless
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ lb thick asparagus, thinly sliced with a vegetable peeler
- 4 eggs
- 4 cups baby spring lettuce mix
- 1 cup grape tomatoes, halved
- 4 small radishes, thinly sliced
- 1 avocado, diced
- ½ 14.5 oz can artichoke hearts , canned in water, sliced in half
For the dressing:
- 2 cups fresh raspberries
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon raw honey
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoon water
Instructions
- Season the chicken with sea salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.
- Slice the root end off the asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
- To make the raspberry vinaigrette, in a blender, combine fresh raspberries, olive oil, red wine vinegar, raw honey, sea salt, ground black pepper, and water. Puree until very smooth.
- To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, followed by the diced chicken, asparagus ribbons, halved grape tomatoes, diced avocado, thinly sliced radishes, and hard boiled eggs, and halved artichoke hearts.
- To serve, drizzle with the raspberry vinaigrette and enjoy.
Dustin
Love cobbs especially with tasty dressings.
Lacey Baier
I agree! This one's raspberry vinaigrette is so delicious and perfect for spring! 🙂
Bethany @ athletic avocado
Cobb salad is for sure my fave type of salad, its loaded with all da goods. Love that you spring-ified it to make it even more yummier and fresh! Mmmm that raspberry vinaigrette 🙂
Lacey Baier
Right?? So glad you agree 🙂