Talk about a delicious salad — this Turkey Cobb with Gorgonzola Vinaigrette is satisfyingly flavorful and makes lunches something to look forward to all week. Layers of smoky turkey, sweet roasted corn, bright quick-pickled red onions, creamy avocado and peppery arugula combine with a tangy, savory Gorgonzola vinaigrette to create a meal that’s fresh, filling, and easy to prep ahead.
If you enjoy grab-and-go salads from fast-casual spots, you’ll recognize the flavors here. The recipe lifts that familiar combination and makes it simple to recreate at home: smoky turkey for protein, romaine and arugula for a satisfying green base, grape tomatoes and cucumbers for brightness, roasted corn for a touch of sweetness and texture, and thinly sliced avocado for richness. The quick-pickled red onions cut through the richness with a sharp, zesty bite, while crumbled gorgonzola and the Gorgonzola vinaigrette bring everything together.
This is an ideal meal-prep salad because the components can be prepared in advance and stored separately. Assemble individual bowls or containers with the greens and toppings, keep the dressing and pickled onions on the side, and toss everything together when you’re ready to eat. The dressing holds in the refrigerator for several days and the pickled onions get better with a little time in the brine.
Turkey Cobb with Gorgonzola Vinaigrette
Total time: 30 mins | Servings: 4
Ingredients
For the Gorgonzola Vinaigrette
- ½ cup extra virgin olive oil
- ½ cup crumbled gorgonzola cheese
- ¼ cup champagne vinegar
- ¼ cup fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Quick Pickled Onions
- 1 small red onion, sliced thin lengthwise
- ¾ cup apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon peppercorns
- ½ teaspoon coriander seeds
For the Turkey Cobb
- 1 (12-ounce) bag frozen cut corn
- 1 tablespoon olive oil
- 4 cups thinly sliced romaine (or one small head)
- 4 cups baby arugula
- 1 cup halved grape tomatoes
- 1 avocado, thinly sliced
- 1 cup Persian cucumbers, thinly sliced (or regular cucumber, seeded and sliced)
- 1 pound thinly sliced smoked turkey
- ¼ cup crumbled gorgonzola, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Gorgonzola Vinaigrette: In a blender or food processor, combine the olive oil, crumbled gorgonzola, champagne vinegar, lemon juice, salt and pepper. Blend until smooth. Chill the vinaigrette until ready to serve. (It stores well in the refrigerator for several days.)
- Make the Quick Pickled Onions: Place the sliced onions in a large bowl and cover with hot water for 5 minutes to mellow their bite. Meanwhile, in a jar or bowl, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds until the salt dissolves. Drain the onions and combine them with the brine. Cover and refrigerate for at least 30 minutes before serving. (Pickled onions will keep in the refrigerator for an extended period — flavor improves after a few hours and they’re handy to have on hand for salads and sandwiches.)
- Prepare the corn: Spread the frozen corn on the prepared baking sheet and toss with 1 tablespoon olive oil. Roast for about 10 minutes, stirring as needed, until the corn is slightly golden and has some toasted edges. Remove from the oven and let cool.
- Assemble the salads: In a large bowl, toss the romaine and arugula to combine. Divide the greens evenly among four bowls. Top each portion with tomatoes, avocado, cucumbers, roasted corn and smoked turkey. Add pickled onions and sprinkle crumbled gorgonzola over each bowl. Drizzle with as much vinaigrette as you like and serve immediately.
Make-Ahead and Storage Tips
This salad is excellent for meal prep. Prepare the vinaigrette and pickled onions at the start of the week, roast the corn and slice fresh vegetables, and store everything separately. Keep the dressing and pickled onions in sealed containers in the refrigerator, and keep the greens undressed until serving to maintain freshness. Assemble bowls ahead of time without dressing and add the vinaigrette when ready to eat.
Variations & Substitutions
- Swap smoked turkey for grilled chicken, turkey breast, or a roasted legume for a vegetarian option.
- Use any favorite vinegar in the dressing if champagne vinegar isn’t available — white wine or sherry vinegar work well.
- For a milder cheese, substitute blue cheese with feta or a tangy goat cheese.
Nutrition note: Nutrition information varies by ingredient brands and portions. Use the ingredient labels you have for accurate totals.
Additional Info
Author: Alex Snodgrass
Servings: 4
Food photography and styling by Modern Food Stories.