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This fresh and delicious vegetarian blueberry cobb salad in a jar makes the perfect grab-and-go lunch for work or picnic or any adventure! 

Course Salad
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1
Author Brewing Happiness


  • 1 cup mixed greens
  • 1/3 cup canned chickpeas, drained and rinsed
  • 1/4 cup canned corn, drained and rinsed
  • 1/4 cup blueberries
  • 1/4 large hass avocado, cubed
  • 1 egg
  • 2 tablespoons feta cheese, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Dressing Ingredients

  • 1/2 cup blueberries, frozen
  • 1 naval orange, juiced
  • 1 tablespoon balsamic vinegar


  1. Heat a medium sized pot filled with water over medium-high heat. Add in your egg and bring the pot to a boil. Once boiling, take off heat, cover, and set a timer for 12 minutes. After 12 minutes, drain the pot and rinse the egg under cold water. Crack your egg and carefully remove the shell. Chop into pieces. 

  2. While the egg is cooking, blend together your Blueberry-Orange Balsamic Dressing in a blender. Blend on high until smooth.

  3. Add about 1-2 tablespoons of your dressing to the bottom of a large jar. Top with chickpeas, corn, blueberries, avocado, feta, hard boiled egg, salt, pepper, and lettuce (in that order.) 

  4. When you are ready to eat, either shake up the jar and eat it, or pour it into a bowl. 

  5. EAT UP.