Spring Cobb Salad with Pancetta
Ingredients Featured in Our Spring Cobb Salad with Pancetta
Recipe Overview
Springtime signifies a time for transition, with a bounty of new produce on market shelves. Celebrate the vibrant flavors of the season with our Spring Cobb Salad with Pancetta. This refreshing salad features a mix of tender spring greens, crisp-tender asparagus, creamy avocado, and rich hard-boiled eggs, all enhanced by the savory crunch of crispy pancetta.
Alongside these ingredients, we’ve added tangy feta, peppery radishes, sweet sugar snap peas, and nutty sunflower seeds, creating a farmer’s market haul in every forkful. Packed with anti-inflammatory ingredients, this salad boosts immunity, enhances energy and libido, and support long-lasting energy. The combination of fresh vegetables, healthy fats, and lean proteins supports gut health, bone health, muscle growth, and satisfies to promote a healthy weight and strong body.
About Our
Spring Cobb Salad with Pancetta
We love that this salad is a total wellness warrior, with every ingredient chosen specifically to nourish your body and support your cycle. The crispy pancetta and protein-packed eggs boost muscle growth and keep you energized, while avocado and sunflower seeds provide healthy fats for hormone balance and glowing skin.
Let’s not forget the powerhouse veggies! Asparagus is rich in folate for healthy cell growth, and radishes and sugar snap peas add fiber for optimal digestion. Tangy feta cheese delivers a calcium kick for strong bones. Together, these nutrients work in harmony to support a robust immune system and energy that can keep up with all the things demanding your attention.
Cycle hacking™ with jihi
This Spring Cobb Salad with Pancetta is a nutrient-dense Cycle Hack™ for your ovulating and follicular phases. Fresh spring greens, radishes, and snap peas offer fiber and antioxidants to promote digestion and glowing skin, while avocado, eggs, and pancetta provide healthy fats and protein to stabilize blood sugar and keep your energy levels high. Perfect for these vibrant phases, this salad is light, refreshing, and nourishing for your body.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
Asparagus
Crisp, earthy, and distinctly spring, these green spears are rich in folate and fiber for overall wellness.
Avocado
Silky, buttery, and loaded with healthy fats, avocado slices bring a richness to the salad.
Basil
Fragrant and sweet, fresh basil leaves add a bright, peppery note to the dressing.
Dijon Mustard
This type of tangy mustard adds a subtle kick and helps emulsify the dressing.
Eggs
Creamy and packed with protein, hard-boiled eggs add a satisfying heft and texture to the dish. You can also cook them as soft-boiled eggs, if preferred.
Extra Virgin Olive Oil
Rich, smooth, and heart-healthy, olive oil forms the base of the dressing.
Feta Cheese
Tangy and salty cheese adds a kick to elevate the light salad.
Garlic
The minced garlic adds a savory depth to the dressing.
Honey
This is the sweetener for the dressing to balance out the acid and other fragrant ingredients. You can also use maple syrup or agave.
Lemon Juice
Freshly squeezed lemon juice is preferred for the dressing recipe.
Mint
Mint brings a cool and refreshing element to the salad dressing.
Pancetta
Salty, savory, and oh-so-satisfying, these crispy Italian bacon pieces add a rich depth of flavor to every bite. You can also use thickly chopped pancetta cooked in a skillet if you cannot locate thinly sliced pancetta at your local store.
Radishes
Peppery and crisp, radish slices add a crunch and a touch of spice.
Salt & Pepper
To season the dressing, use fine kosher salt and freshly cracked black pepper. Feel free to season the dressing as desired.
Spring Greens
A tender, vibrant mix that forms the foundation of the salad, providing a fresh, nutrient-dense base.
Sugar Snap Peas
Sweet, crunchy, and freshly green, these peas are a quintessential taste of spring.
Sunflower Seeds
Packed with healthy oils, a sprinkle of sunflower seeds provides a rustic contrast in texture.
White Wine Vinegar
A bright and acidic counter to the oil, this vinegar brings a nice tang to the dressing. You can also use champagne vinegar.
How to Make
Spring Cobb Salad with Pancetta
Prepare Ingredients
Measure out the ingredients on the ingredients list that do not require additional preparation, like chopping. Cut the hard boiled eggs in half. Trim the ends off the asparagus spears and cut them into 3-inch long pieces. Remove the pits from the avocado and slice the flesh. Thinly slice the radishes. Slice the sugar snap peas into small strips. Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Cook Pancetta
Place the pancetta slices on the prepared baking sheet in a single layer. Bake until the edges shrivel and start to brown, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheet until cool enough to handle. Crumble into pieces. We like to break them into larger pieces, but you can also crumble them into small pieces.
Make Dressing
Add the ingredients for the dressing to a blender or a food processor. Blend until smooth, about 1 minute.
Assemble the Salad
Arrange the spring greens on a large platter or large salad bowl. Top evenly with crumbled pancetta, hard-boiled eggs, asparagus, sliced avocado, feta cheese, sliced radishes, sliced sugar snap peas, and sunflower seeds. Drizzle with dressing and serve immediately.
FAQs
Can I make the dressing ahead of time?
Yes! This dressing can be made and stored in an airtight container in the refrigerator for up to 1 week.
Can I add protein to this salad?
If you want to make this salad even more hearty, add sliced grilled chicken on top! You can also use tofu or pork.
How do I store leftovers?
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days to maintain freshness. Dress the salad just before serving to keep the greens crisp.
Can I use a different type of cheese?
Yes, you can substitute feta cheese with goat cheese or blue cheese for a different flavor profile. Each option will add its own unique taste to the salad.
What can I use instead of pancetta?
If you can’t find pancetta or prefer a different option, you can use bacon or prosciutto. Both will provide a similar crispy, savory element to the salad.
Still hungry?
Next time you’re craving a salad that’s as nourishing as it is delicious, make our Spring Cobb Salad with Pancetta. It’s a bowl full of flavor, nutrition, and cycle-supportive goodness designed to rejuvenate you all season long.
For another vibrant, nutrient-packed option, try our Green Goddess Salad. With its creamy herb dressing, avocado, and microgreens, it’s a springtime favorite that’s as satisfying as it is healthy.
And don’t miss our Farmer’s Garden Toast, a colorful dish that brings together all your favorite spring and summer vegetables. Perfect for breakfast, a light lunch, or a snack, it’s a hearty and wholesome choice for any time of day.
Spring Cobb Salad with Pancetta
Ingredients
Salad
- 2 oz pancetta thinly sliced (prosciutto is a great substitute!)
- 6 oz spring greens
- 4 egg
- 1/2 lb asparagus
- 2 avocado
- 4 oz feta cheese
- 5 radishes
- 1/2 cup sugar snap peas
- 1/4 cup sunflower seeds roasted
Dressing
- 1/2 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 tbsp lemon juice freshly squeezed
- 2 clove garlic
- 1 tsp Dijon mustard
- 1/4 cup basil
- 1/4 cup mint leaves
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 cup black pepper freshly ground
Instructions
- Fill a small pot with water and put over high heat. Preheat the oven to 400˚F.
- While water is coming to a boil, wash and prepare the produce. First, wash the asparagus, radishes, snap peas and herbs. Trim the ends off of the asparagus cut the remaining into 3-inch pieces. Scrub and thinly slice the radishes. Wash the herbs and remove all stems. Thinly slice the snap peas.1/2 lb asparagus, 5 radishes, 1/4 cup basil, 1/4 cup mint leaves, 1/2 cup sugar snap peas
- Gently lower the eggs into the boiling water and set a timer for 10 minutes. Prepare a bowl with ice and water for the eggs when they're done cooking.4 egg
- Line a baking sheet with parchment paper and place the pancetta slices on the baking sheet in a single layer. Bake until the edges shrivel and start to brown, about 10-12 minutes.2 oz pancetta
- Once the eggs are removed from the heat and cooled in the bowl of water, remove their shells and slice them in half. Set prepared eggs aside.
- Once the pancetta is done cooking in the over, remove and let cool. Once you can touch it comfortable, crumble the cooked pancetta into small pieces. Set prepared pancetta aside.
- Chop the garlic. Add all of the ingredients for the dressing to a blender or a food processor. Blend until smooth, about 1 minute.1/2 cup olive oil, 1/4 cup white wine vinegar, 1 tbsp lemon juice, 2 clove garlic, 1 tsp Dijon mustard, 1/4 cup basil, 1/4 cup mint leaves, 1 tbsp honey, 1/2 tsp salt, 1/4 cup black pepper
- Remove the pits from the avocado and slice the flesh. Set aside.2 avocado
- Arrange the spring greens on a large platter or large salad bowl. Top evenly with crumbled pancetta, hard-boiled eggs, asparagus, sliced avocado, feta cheese, sliced radishes, sliced sugar snap peas, and sunflower seeds.6 oz spring greens, 4 oz feta cheese, 1/2 cup sugar snap peas, 1/4 cup sunflower seeds
- Drizzle salad with dressing and serve immediately. Enjoy!