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The Passion-ate Cobb Salad

Prep Time 20 minutes
Cook Time 55 minutes
Servings 4 people


  • 2 heads romaine, chopped 1/2"
  • 1 head raddichio, chopped 1/2"
  • 2-4 radishes, thinly sliced (I use a mandoline)
  • 1/4 cup Cheddar Sunflower Seed Chips*
  • Smokey 'Bacon' Beans (recipe below)
  • 1-2 avocados sliced
  • 1/2 cup chopped parsley

Smokey 'Bacon' Beans

  • 1 15 oz can white kidney beans/cannellini beans
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tbsp olive oil

Creamy Dressing

  • 1/4 cup raw cashews**
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 2 tsps dijon mustard
  • juice of 1 lemon
  • 2 tbsp olive oil
  • 1/2 cup water
  • salt and pepper to taste


The Passion-ate Cobb

  1. In a large bowl, combine all salad ingredients. Toss with enough dressing to coast, and season with salt and pepper. Serve immediately. 

Bacon Beans

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 

  2. Rinse and drain the beans and pat dry. Stir together the beans, maple syrup, smoked paprika, salt and olive oil. Transfer to baking sheet and bake until golden and crispy, 30-40 minutes. Serve warm with salad. 

Creamy Tahini Dressing

  1. Blend together all of the ingredients using a high-speed blender, food processor, or immersion blender. Season to taste. 

Recipe Notes

*Cheddar Sunflower Seed Chips can be found here

** Soak cashew in boiling water for 1 hour. Rinse and drain.