Past Recipes
Fall Cobb Salad

Fall Cobb Salad with Apples, 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 an autumnal twist to this American classic, throwing seasonally perfect Gala apples and toasted pecans into the mix along with smoky, crispy, mushroom “bacon”, And, become some things (like Cobb salad) are sacred, we’ve kept the staples: crunchy romaine, blue cheese, ranch dressing and avocado.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • oyster mushrooms
    • 5 ounces
    • oyster mushrooms
  • romaine hearts
    • 2
    • romaine hearts
  • Gala apple
    • 1
    • Gala apple
  • 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
  • nonfat Greek yogurt
    • 3 tablespoons
    • nonfat Greek yogurt
  • chopped pecans
    • 1/4 cup
    • chopped pecans
  • avocado
    • 1
    • avocado
  • crumbled blue cheese
    • 1 ounce
    • crumbled blue cheese

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel, discard tough stems, and cut caps into ¼-inch slices. Rinse remaining produce. Thinly slice romaine hearts crosswie. Halve apple and thinly slice, discarding core. Thinly slice chives.

  2. Roast Mushrooms

    Roast Mushrooms

    In a medium bowl, whisk together spice mix and 1 tablespoon canola oil. Place mushrooms on half of a foil-lined baking sheet and pour over spiced oil, and toss to coat. Arrange in a single layer, transfer to oven, and roast until browned, about 12 minutes.

  3. Make Yogurt Ranch Dressing

    Make Yogurt Ranch Dressing

    While mushrooms roast, wipe bowl fro mushrooms clean, and add mayonnaise, buttermilk, Chobani yogurt, and chives. Whisk to fully combine. Season with ¼ teaspoon salt and pepper as desired. Transfer half of dressing to a small bowl and set aside for serving. Add romaine hearts to medium bowl with dressing, toss to coat, and set aside. 

  4. Toast Pecans

    Toast Pecans

    Remove baking sheet with mushrooms 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

    Serve romaine hearts with mushrooms, apples, pecans, and avocado. Scatter over blue cheese. Drizzle over remaining yogurt ranch dressing and enjoy this classic meal with a twist.

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