Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette - Wish Farms
blueberry cobb salad

Blueberry Cobb Salad with Roasted Blueberry Chipotle Vinaigrette

25 mins

This recipe was created by Amy Kim of the Kimchi MOM blog. She specializes in blending Korean and Korean-inspired dishes with fun and unique flavor combinations, making her recipes the staple go-to meals for you and your family!

Explore her page for how-to videos, recipes, and even a store for recommended ingredients that may be hard to find in your area!




For the Dressing:
  • 1 cup fresh blueberries, rinsed and drained
  • 1 teaspoon white granulated sugar
  • 1/8 cup rice wine vinegar champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons chopped chipotle pepper in adobo sauce
  • 1/3 cup olive oil
  • ½ teaspoon Kosher salt
For the Salad:
  • (1) 5-ounce box of baby spinach
  • 6 ounces of crumbled goat cheese
  • 4-6 slices thick cut bacon, chopped and cooked
  • 1 avocado, halved and sliced
  • 3-4 thin chicken cutlets, cooked and sliced
  • 1 cup cooked pearl or Israeli couscous
  • 3-4 ounces fresh blueberries
  • 2-3 scallions, thinly sliced
  • 1 handful of toasted sunflower kernels
  • 7-8 basil leaves, thinly sliced or chiffonade


  • Preheat the oven to 4oo degrees F. In a medium-sized bowl, toss the blueberries with the sugar until evenly coated.
  • Spread the blueberries out on a parchment lined rimmed baking sheet.
  • Roast for 15 minutes. Let cool.
  • In a blender, add blueberries, vinegar, chipotle pepper, and lemon juice. Cover and pulse a couple times.
  • Add olive oil and pulse until blended. Add salt to taste. Store in a sealed jar refrigerated for up to a few days.
  • To assemble the salad - on a large platter, cover the entire platter with a layer of spinach. Then working from the center out, spread the goat cheese in a 3-inch section.
  • Spread the bacon out in a 3-inch section on one side.
  • Fan out the avocado on the other side of the cheese.
  • Fan out the chicken slices next to the bacon and spread out the couscous next to the avocado.
  • Spread the blueberries evenly over the cheese.
  • Evenly scatter the following ingredients over the entire platter -scallions, sunflower kernels, and basil.
  • Serve with the dressing.