Kale Cobb Salad

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Melissa Ben-Ishay gained fame for her mini cupcake brand, Baked By Melissa. Recently, though, she’s become a TikTok sensation for her salad-making skills. She’s inspired us to craft our version of her famous dippable salad.

Now, Melissa shares a recipe that’s become our new favorite, alongside her Green Goddess Salad. She transforms the classic Cobb salad by swapping romaine for kale and introducing a homemade miso dressing that surpasses any store-bought option. Adding homemade crispy fried shallots gives it an extra crunch.

Kale Cobb Salad

Prep Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4



  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • Juice of 2 lemons
  • 1/3 cup nutritional yeast
  • 3 tablespoons white miso
  • 2 cloves garlic grated or minced
  • 1/3 cup extra-virgin olive oil


  • 2 shallots halved and thinly sliced
  • 1/4 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons avocado oil


  • 1 head green kale destemmed and sliced into fine ribbons
  • 1 avocado diced
  • 1 cup fresh mozzarella diced (or substitute crunchy chickpeas)
  • 1 pint cherry tomatoes halved
  • 1 bunch scallions sliced
  • 1 1/2 cups cooked chicken breast diced (or substitute crispy tofu)


  • Step 1: Prepare the miso vinaigrette by whisking together all ingredients except the oil. Gradually add the oil while whisking until the vinaigrette is well combined.
  • Step 2: For the crispy shallots, toss shallots with flour in a bowl until fully coated. Season with salt and pepper. Fry in avocado oil over medium-high heat until crispy and caramelized, about 7 to 8 minutes.
  • Step 3: Assemble the salad by tossing kale, avocado, mozzarella, cherry tomatoes, scallions, and chicken with your preferred amount of vinaigrette. Top with fried shallots and serve. Enjoy your revamped Cobb salad!

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