Past Recipes
Cobb Salad

Cobb Salad with Pear, Pecans, and Crispy Mushrooms

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Not only are they filling and flavorful, Cobb salads are also a treat to look at (and eat!). We couldn’t resist adding a twist to this American classic, throwing sliced pear and toasted pecans into the mix along with smoky, crispy mushroom “bacon.” And, because some things (like Cobb salad) are sacred, we’ve kept the staples: crunchy romaine, blue cheese, ranch dressing, and avocado.
  • Vegetarian
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 720
  • Protein 13g
  • Total Carb 37g
  • Total Fat 61g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • oyster mushrooms
    • 6 ounces
    • oyster mushrooms
  • romaine hearts
    • 2
    • romaine hearts
  • Bosc pear
    • 1
    • Bosc pear
  • chives
    • 1/8 ounce
    • chives
  • dark brown sugar
    • 1/2 tablespoon
    • dark brown sugar
  • smoked sea salt
    • 1 teaspoon
    • smoked sea salt
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • buttermilk
    • 3 tablespoons
    • buttermilk
  • Chobani nonfat Greek yogurt
    • 3 tablespoons
    • Chobani nonfat Greek yogurt
  • chopped pecans
    • 1/3 cup
    • chopped pecans
  • avocado
    • 1
    • avocado
  • crumbled Gorgonzola cheese
    • 1 ounce
    • crumbled Gorgonzola cheese

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Thinly slice romaine hearts crosswise. Halve pear and thinly slice, discarding core. Thinly slice chives.

  2. Roast Mushrooms

    Roast Mushrooms

    In a large bowl, whisk together spice mix and 1 tablespoon canola oil. Add mushrooms to bowl with spiced oil, toss to coat, then spread on half of a baking sheet in a single layer. Roast until browned, about 12 minutes.

  3. Make Greek Yogurt Ranch Dressing

    Make Greek Yogurt Ranch Dressing

    While mushrooms roast, wipe bowl from spiced oil clean and add mayonnaise, buttermilk, Chobani yogurt, and chives. Season with ¼ teaspoon salt and pepper as desired, then whisk to combine. Transfer half of ranch dressing to a small bowl and set aside for serving. Add romaine to medium bowl with remaining dressing, toss to coat, and set aside. 

  4. Toast Pecans

    Toast Pecans

    Once mushrooms have browned, remove baking sheet from oven and add pecans to other half of baking sheet. Return to oven and bake until pecans are toasted and mushrooms are crispy, about 3 minutes. Set aside to cool slightly. 

  5. Prepare Avocado

    Prepare Avocado

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ¼-inch dice.
  6. Plate Cobb Salad

    Plate Cobb Salad

    Plate romaine, roasted mushrooms, pears, pecans, and avocado in separate compartments for a pretty presentation. Scatter over Gorgonzola cheese. Drizzle over reserved yogurt ranch dressing and enjoy this classic meal with a twist.

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.