Description

This Thanksgiving Cobb Salad features a delightful combination of roasted sweet potatoes, crisp bacon, tender turkey breast, and creamy chive dressing. Perfect for a festive meal, this salad balances savory and fresh flavors with crunchy pecans and blue cheese crumbles, making it a hearty yet refreshing dish ideal for holiday gatherings or anytime you crave a vibrant, protein-packed salad.

Ingredients

Scale

Creamy Chive Dressing

1 clove garlic, grated or finely chopped
1 Tbsp. fresh lemon juice
1/4 tsp. (or more) kosher salt
1/3 cup mayonnaise
1/4 cup sour cream
2 Tbsp. buttermilk
Freshly ground black pepper, to taste
2 Tbsp. finely sliced chives

Salad

6 oz. bacon (5 to 6 slices)
4 large eggs
2 heads romaine, thinly sliced
8 oz. cooked turkey breast, shredded
1 1/2 cups roasted sweet potatoes (from about 12 oz. potatoes)
1/2 cup raw unsalted pecans, toasted
2 oz. blue cheese, crumbled
Freshly ground black pepper, to taste
1/4 cup dried cranberries (optional, to garnish)

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Instructions

Prepare the Creamy Chive Dressing: In a small bowl, combine the grated garlic, fresh lemon juice, and kosher salt. Let it sit for 5 minutes to allow the flavors to meld. Then whisk in mayonnaise, sour cream, and buttermilk until smooth. Season with freshly ground black pepper. Fold in the finely sliced chives, adjust salt if needed, cover the bowl, and refrigerate until ready to serve.
Cook the Bacon: Place the bacon slices in a large cold skillet. Cook over medium heat, stirring occasionally, until the bacon is browned and crisp, about 7 to 9 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
Steam the Eggs: Fill a medium pot with 1/2 inch of water and bring it to a simmer over high heat. Gently lower the eggs into the simmering water using a spoon or tongs. Reduce the heat to medium-low and cover the pot. Steam the eggs for 12 minutes, maintaining a gentle simmer.
Cool and Peel the Eggs: Prepare an ice bath by filling a large bowl halfway with ice and cold water. Transfer the steamed eggs into the ice bath to cool completely. Once cooled, carefully peel the eggs and slice each into wedges.
Assemble the Salad: Arrange the thinly sliced romaine lettuce on a large serving platter. Top evenly with shredded turkey breast, roasted sweet potatoes, crispy bacon, sliced egg wedges, toasted pecans, dried cranberries if using, and crumbled blue cheese. Season with freshly ground black pepper to taste.
Serve: Serve the salad alongside the creamy chive dressing for guests to add as desired. Enjoy this hearty and flavorful Thanksgiving Cobb Salad as a main dish or side.

Notes

The dressing can be made up to 3 days ahead and stored in the refrigerator to deepen flavors.
Use roasted sweet potatoes leftover from previous meals or roast fresh for best flavor.
To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, or dry toast in a skillet over medium heat.
For a vegetarian version, omit bacon and turkey, and consider adding grilled tofu or chickpeas as protein substitutes.
For easier peeling of steamed eggs, crack shells gently and peel under running water.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 450 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 210 mg