Category Archives: Salad

Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all.

Whole30 Cobb Salad

I know salads have a reputation of being “boring,” but my favorite meals with the most flavor are hearty salads with all the yummy ingredients. It all depends on what you add to a salad, and it’s important to include some delicious protein, fats, and textures to make them fun, vibrant, and keep you satiated for hours!

Whole30 Cobb Salad Recipe

This Whole30 Cobb Salad is a definitely a recipe that filling enough to be a meal on its own, and you’ll love it if you are a fan of classic cobb salads. It has hard boiled eggs, crunchy bacon, meaty chicken, along with the most refreshing combo of veggies like romaine lettuce, tomatoes, and avocado.

The only thing it doesn’t include is to make it Whole30 and paleo is the blue cheese, but I don’t think you’ll miss it at all. The dressing is simple but adds a ton of flavor without the cheese! BUT, if you are keto and/or you aren’t bothered by dairy, feel free to add it to your liking.

Whole30 Cobb Salad
Whole30 Cobb Salad

Great for Potlucks and Picnics

This Whole30 Cobb Salad can be made ahead of time and is actually quite portable! It’s especially great during the Spring and Summer, because it’s so refreshing and the great weather makes dining outside so much more pleasant. Plus it’s such a crowd-pleasing recipe!

If you do decide to travel with this Whole30 cobb salad, you do need to make a small change in the recipe to keep it fresh and delicious. Because the lettuce can get soggy once the dressing is on it, just follow the instructions as is without the lettuce. Once you are ready to serve, you can add the lettuce and toss gently before enjoying!

Whole30 Cobb Salad
Whole30 Cobb Salad
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Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all. 
Course Main Course, Salad
Prep Time 5 minutes
Cook Time 18 minutes
Egg cooling time 5 minutes
Total Time 23 minutes
Servings 4 servings
Calories 521kcal

Ingredients

  • 3 eggs
  • 6 slices bacon sugar & nitrate free
  • 4 cups chopped romaine lettuce
  • 2 cups cooked chicken diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced or sliced
  • 3 stalks of green onions chopped

Dressing

Instructions

Hard-boiled eggs

  • Stovetop MethodBring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.
  • Instant Pot Method:  Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs (like in my photos) or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling.

Bacon

  • Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
  • Drain and roughly crumble. Set aside.

Assemble

  • Place romaine lettuce on the bottom of a large salad bowl.
  • Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
  • In a separate bowl, combine all ingredients for the dressing and whisk together.
  • Drizzle over the salad and toss together gently before serving.

Notes

If you are making this ahead of time, follow the instructions but leave out the lettuce until it’s time to serve. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 8g | Protein: 27g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 518mg | Potassium: 712mg | Fiber: 4g | Sugar: 2g | Vitamin A: 91.1% | Vitamin C: 18.9% | Calcium: 5.3% | Iron: 14.9%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.

Keto Whole30 Egg Salad

This keto and Whole30 egg salad is such a perfect meal or a snack. I always make sure to include healthy fats and protein in my meals to keep my blood sugar level and hold me over until the next meals, and this recipe always does such an amazing job of this!

Keto & Whole30 Egg Salad Recipe

Not only is this Whole30 egg salad super addicting and delicious, it’s so easy to make! Once you have all the ingredients on hand, it takes just 10 minutes to put together and mix into a salad.

Chopped hard-boiled eggs are so creamy and flavorful covered in dijon mustard and mayonnaise, and the onion, chives, and bacon add such a nice spice and crunch to balance everything out. I was a little lazy so I bought this paleo mayonnaise to make this egg salad, but if you are up to it, you can make it yourself because it’s seriously so good!

Keto Whole30 Egg Salad
Keto Whole30 Egg Salad

Easy Hard Boiled Eggs

Ever since I got the Instant Pot, it’s the only thing I use to make hard boiled eggs because it’s easy, quick, and they come out perfect and easy-to-peel every time. Don’t have one? No worries. Here are both stove top and Instant Pot methods to make hard boiled eggs for this Whole30 egg salad:

Stove Top Method

  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.

Instant Pot Method

  1. Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
  2. Place the eggs on the steamer basket or the trivet.
  3. Close the lid, and make the sure the pressure valve is set to Sealing.
  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.
  5. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure.
  6. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes. 
  7. Peel the eggs. They should be peel easily!
Keto Whole30 Egg Salad

Ways to Enjoy This Keto & Whole30 Egg Salad

Honestly, I love to eat this egg salad on it’s own because it’s so yummy! However, if you want to switch it up with some variety, here are some ways you can enjoy it. Some of these are not keto or Whole30 friendly so choose what fits your dietary preferences!:

Hope you enjoy this keto & Whole30 egg salad. I’ve been eating it nonstop!

Keto Whole30 Egg Salad
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Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
Course Main Course
Prep Time 5 minutes
Cook Time 5 minutes
Refrigeration time 2 hours
Total Time 10 minutes
Servings 8 servings
Calories 332kcal

Ingredients

  • 12 hard boiled eggs*
  • 1/4 cup red onion diced
  • 8 slices sugar free bacon cooked and crumbled
  • 3/4 cup paleo mayonnaise or more to taste
  • 1 tbsp dijon mustard
  • 2 tbsp fresh chives thinly sliced
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika

Instructions

  • Peel the eggs and chop into small pieces. Place in a large bowl. 
  • Add the rest of the ingredients to the bowl.
  • Use a spoon to stir together until combined.
  • Taste to adjust creaminess and seasoning with more mayo or salt.
  • Refrigerate for at least 2 hours before serving. 

Notes

*My favorite method for hard boiling eggs is in the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bath for at least 5 minutes, before peeling.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 1g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 268mg | Sodium: 539mg | Potassium: 141mg | Vitamin A: 8.8% | Vitamin C: 1% | Calcium: 3.9% | Iron: 7.3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

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Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!
Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226kcal
Author Jean Choi

Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees F.
  • Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.
  • Roast for 18-20 minutes until tender, turning the pan halfway through.
  • While the squash is roasting, heat a large skillet over medium heat.
  • Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.
  • Remove from the skillet and set aside.
  • Remove the squash from the oven.
  • While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.
  • In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 
  • Drizzle the dressing over everything, and toss gently to coat.
  • Serve warm. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 602mg | Potassium: 629mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44.4% | Vitamin C: 26.9% | Calcium: 5.6% | Iron: 7.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.