Pulled Pork Cobb Salad

This is my healthier take on a Cobb salad. If you’ve noticed. I don’t eat bacon often and when I do, it’s usually turkey bacon. It’s a little healthier and just as tasty! I also like to use different cuts of pork, like I did here with the pork loin because it adds a different layer of complexity. Add in any veggies and the eggs from your fridge, top it with a vinaigrette and you have one amazing dinner!

Pulled Pork Cobb Salad

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • Salad greens (I used spinach and arugula) to fill a medium salad bowl
  • 2 vine ripened tomatoes, seeds removed and chopped
  • 6 hard boiled eggs, chopped
  • 1 sweet potato, roasted, peeled and chopped
  • 1 cup of grilled corn kernels (about 2 ears)
  • 1 cup pulled pork, cooked
  • 2 tablespoons vinegarette (see my earlier recipe) 


  1. Soak corn ears in water for 20 minutes.
  2. While corn is soaking, preheat oven to 400 degrees. Pierce sweet potato and place in oven for one hour. Once a knife slides through it easily, remove, and let cool. When cooled, peel, chop and set aside.
  3. While the potato is baking, remove corn from water and grill in husk for 20 minutes at 350 degrees. Remove from grill and let cool before peeling. Take a sharp knife and slowly remove the kernels by sliding a knife down the vertical ear over an upside bowl (the bowl will hold the corn and catch the kernels as you remove them).
  4. While the potato and corn are cooking, place eggs in cold water and bring to a boil. Once boiling, set a timer for 6-7 minutes. Remove and place in a bowl of ice water to stop the cooking. Once cool, peel and chop the eggs. Set aside.
  5. To assemble the salad, place greens in a bowl and fill almost to the top. Then, layer in chopped tomatoes, chopped eggs, chopped sweet potato, corn kernels and pork. Drizzle vinegarette over salad, and serve immediately. Enjoy! 


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