Vegan Cobb Salad
Serves: 4-6
for the red wine vinaigrette
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • sea salt - to taste
  • freshly ground black pepper - to taste
for the salad
  • 1 medium eggplant - cut into cubes
  • 3 tablespoons neutral coconut oil/olive oil - divided
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • 2 corn ears
  • mixed salad greens or lettuce - washed and dried thoroughly
  • 1 cup cooked beans (I used Christmas Lima and Butter Beans) - to taste
  • olives - to taste
  • 1 cup cherry tomatoes - sliced if necessary
  • 1 avocado - sliced
  • basil (optional)
  1. Whisk together all vinaigrette ingredients and set aside.
  2. Preheat oven to 375° F (190° C).
  3. Cover a baking tray with a piece of parchment paper. Place eggplant cubes onto the tray, drizzle with 2 tablespoons oil, salt and pepper, and toss to coat. Roast for 25-30 minutes, tossing at halftime, until soft and golden. Remove from the oven, set aside and turn on broiler to high.
  4. Oil corn ears, sprinkle with salt and paper and place under the broiler. Broil for about 5 minutes, or until dark in places, turn and broil 3-5 more minutes, continuing to turn until both ears are visibly grilled. Let cool and cut kernels off the ears, set aside. Alternatively, grill corn on an outdoor grill.
  5. Wash your greens well and dry thoroughly. Distribute between bowls and top with roasted eggplant, corn, beans, olives, tomatoes, avocado and basil, if using. Drizzle with red wine vinaigrette and garnish with torn watermelon bacon (recipe below).
Recipe by Golubka Kitchen at