Vegetarian Chick-fil-A Inspired Cobb Salad
Experience a fresh and flavorful twist on a classic with our Vegetarian Chick-fil-A Inspired Cobb Salad! Packed with vibrant mixed greens, juicy cherry tomatoes, creamy avocado, and the perfect crunch of sunflower seeds, this recipe offers a hearty combination of textures and flavors. Protein-packed black beans, sweet corn, and crumbled vegetarian bacon elevate this salad to satisfying new heights, while shredded cheddar cheese and chopped hard-boiled eggs lend a rich and comforting touch. Finished with a drizzle of ranch dressing, this vegetarian Cobb salad is not only quick to assemble but customizable for any occasion. Perfect as a light lunch or a colorful side dish, this vegetarian delight is an irresistible choice for anyone seeking a healthy, meat-free version of their favorite Chick-fil-A favorite.
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Recipe Information
Ingredients
- 6 cups mixed salad greens (romaine, iceberg, radicchio)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium avocado, diced
- 1 cup shredded cheddar cheese
- 2 large hard-boiled eggs, chopped
- 1 cup cooked and crumbled vegetarian bacon
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 0.25 cup sunflower seeds
- 0.5 cup ranch dressing
Instructions
Start by preparing the vegetarian bacon according to the package instructions, either by cooking on the stovetop or in the oven, then crumble it into small pieces.
While the vegetarian bacon is cooking, bring a medium pot of water to a boil and carefully place the eggs into the water. Boil for about 9 minutes for a hard-boiled texture.
Once cooked, remove the eggs from the pot and allow them to cool in a bowl of ice water before peeling and chopping them into bite-sized pieces.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, shredded cheddar cheese, chopped eggs, crumbled vegetarian bacon, corn, black beans, and sunflower seeds.
Gently toss the ingredients until well-mixed, taking care not to mash the softer components such as avocado and eggs.
Drizzle the ranch dressing over the salad and toss again to evenly distribute the dressing.
Serve the salad immediately or chill in the refrigerator for up to 2 hours before serving for a colder option. Garnish with extra sunflower seeds if desired.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 26.4 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1316 mg | 101% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3923 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
