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Talk about a delicious salad, this Turkey Cobb with Gorgonzola Vinaigrette is so satisfyingly tasty and will have you excited for lunch all week long! 

Turkey Cobb with Gorgonzola Vinaigrette

If you are a Flower Child lover like myself, you have probably tried and loved this recipe many times! It’s one of my favorite grab-and-go healthy lunch options from there. While it seems simple, this salad has layers of flavor from the smoked turkey, the corn, the bright pickled onions, and of course… the absolutely delicious Gorgonzola Vinaigrette! SO GOOD!

Turkey Cobb with Gorgonzola Vinaigrette

Because this Turkey Cobb with Gorgonzola Vinaigrette has quite a few components, it’s really ideal for meal prep or when you have a bit more time to prepare lunch. But if you are choosing to meal prep this recipe to make your workday lunches easier, here’s what you’ll need to do. At the beginning of the week, go ahead and prepare the entire salad and divide it amongst individual bowls (just don’t dress them yet), and keep the dressing on the side. Toss each day just before serving and lunch is served. You’ll never dread eating the same salad all week long and will want to use this vinaigrette on everything — trust me!

Turkey Cobb with Gorgonzola Vinaigrette

I hope y’all love this salad as much as I do and can’t wait to hear what y’all think in the comments below!

Turkey Cobb with Gorgonzola Vinaigrette
5 from 3 votes

Turkey Cobb with Gorgonzola Vinaigrette

Total: 30 minutes
Servings: 4


For the Gorgonzola Vinaigrette:

  • ½ cup extra virgin olive oil
  • ½ cup crumbled gorgonzola cheese
  • ¼ cup champagne vinegar
  • ¼ cup fresh squeezed lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For the Quick Pickled Onions:

  • 1 small red onion sliced lengthwise and sliced thin
  • 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 lettuce or one small head
  • 4 cups baby arugula
  • 1 cup halved grape tomatoes
  • 1 avocado thinly sliced
  • 1 cup Persian cucumbers thinly sliced
  • 1 pound thinly sliced smoked turkey
  • ¼ crumbled gorgonzola for serving


  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Make the Gorgonzola Vinaigrette:

  • In a food processor or blender, combine the olive oil, gorgonzola cheese, champagne vinegar, lemon juice, salt and pepper. Blend until smooth and refrigerate until ready to serve (this keeps well for about 1 week).

Make the Quick Pickled Onions:

  • Place sliced onions in a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
  • Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds, until all the salt has dissolved.
  • When the onions are done soaking, drain the onions and combine the brine with onions. Cover and refrigerate for at least 30 minutes before serving. (These can keep in the fridge for at least two weeks but I prefer to use mine within a week.)

For the Turkey Cobb:

  • Spread the corn on the baking sheet and toss with olive oil. Roast until the corn is golden brown, about 10 minutes. Remove the corn from the oven and let cool while you prepare the salads.
  • In a bowl, combine the romaine and arugula and toss to mix evenly. Evenly divide the lettuce among 4 bowls. Next, evenly divide the tomatoes, avocado, cucumber, corn and turkey amongst the bowls over the lettuce greens.
  • Top with pickled onions and crumbled gorgonzola to taste. Drizzle with desired amount of dressing. Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Food Photography and Styling by Modern Food Stories

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. I just tried it. It was so good! Thank you for sharing. How do you keep the peppercorns from sticking to the onions when you put the onions in the salad? Do you strain the pickled onions?

  2. I’ve made this before but this time my dressing sort of curdled in the fridge and got really chunky. Any ideas as to why this was an issue or how to prevent it?

  3. 5 stars
    Perfect summer salad! I loved it and it was easy to serve deconstructed to my kids, too! 🙂 Thank you, Alex!

  4. 5 stars
    This salad is delicious! I subbed in roasted chickpeas instead of turkey to make it vegetarian and added hard boiled eggs. I did use Tessemae’s ranch for simplicity but I’m sure it would be even better with the Gorgonzola vinaigrette. I will definitely be making this often in the summer!

    1. I’m so excited about this!! I’ve been spending all of my money on this salad at flower child. I’m excited to try it on my own!

  5. Any chance blue or feta cheese would work with this recipe? If not will drive the 20 mins to the other grocery store!

    1. Totally! Any cheese would be delicious. Blue cheese is more distinct like a gorgonzola – that’s what I would use personally. It also pairs great with avocado in my opinion!