If you’re looking for a salad that’s anything but boring, this California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe is exactly what you need. I absolutely love how the sweet potatoes add a warm, satisfying touch, while the grilled salmon brings in that smoky richness. Plus, the mustard herb vinaigrette ties everything together with a bright, tangy kick. Trust me, once you make this, it’s going to become one of those dishes you crave on the regular!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweetness from the roasted potatoes melds perfectly with the savory salmon and zesty vinaigrette.
- Nutrient-Packed: Loaded with protein, veggies, and healthy fats—this salad keeps you full and satisfied.
- Versatile and Customizable: You can easily swap ingredients to suit what you have on hand or your preferences.
- Impressive Yet Easy: Despite looking fancy, it’s straightforward to prepare, making it ideal for weeknights or entertaining.
Ingredients You’ll Need
Each component of this salad shines, but together they create something magical. When picking out ingredients, fresh, quality produce and fish will really elevate the flavors.
- Sweet Potatoes: Choose firm ones without blemishes; they roast beautifully and add natural sweetness.
- Romaine Lettuce: Crisp and refreshing, it provides a sturdy base that won’t wilt under the dressing.
- Pre-cooked Beets: Ready-to-use saves time, and their earthiness contrasts the other ingredients nicely.
- Heirloom Cherry Tomatoes: Their juiciness bursts with every bite, adding freshness and color.
- Avocados: Opt for ripe but firm ones for creamy texture without mushiness.
- Canned Chickpeas: Rinsed and drained, they introduce protein and a lovely nutty note.
- Salmon Filets: Fresh or thawed; I like wild-caught for deeper flavor.
- Garlic and Shallot: Essential for the vinaigrette’s punch; fresh is best.
- Dijon Mustard: Adds tang and helps emulsify the dressing.
- Dried Oregano and Parsley: Herbs that bring a fragrant, savory touch.
- Red Wine Vinegar and Olive Oil: The perfect acid-oil combo for balancing flavors.
- Parmesan Cheese: Adds umami and richness to the dressing that really pulls it together.
Variations
This California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe is flexible, and you can easily customize it depending on your mood or seasonal produce.
- Protein Swap: I sometimes substitute the salmon with grilled chicken or shrimp when I want a variation, and it still feels just as satisfying.
- Roast Different Veggies: Try roasted carrots or parsnips if you’re not into sweet potatoes or craving a different flavor profile.
- Dressing Twist: Fresh herbs like basil or cilantro can replace dried ones for a brighter vinaigrette.
- Make it Vegan: Skip the salmon and parmesan, and add extra chickpeas or tofu with nutritional yeast in the dressing for flavor.
How to Make California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
Step 1: Roast the Sweet Potatoes to Golden Perfection
Start by preheating your oven to 425°F. Toss the sweet potato cubes with a couple tablespoons of olive oil, sprinkle with salt and pepper, and spread them out evenly on a baking sheet. Roast for about 25 minutes, flipping halfway through, until they’re tender and caramelized. I always watch closely after the 20-minute mark because the edges can get crispy really fast — and that’s the good part!
Step 2: Grill the Salmon with Care
While the potatoes roast, season your salmon filets with kosher salt and freshly cracked black pepper. Heat a grill pan until it’s smoking slightly, then add the salmon. Cook 3 to 4 minutes on each side for a lovely char and flaky texture, aiming to keep the center just a little pink so it stays moist. Don’t overcrowd the pan — it helps to grill in batches if needed. Once cooked, set aside to rest.
Step 3: Whisk Up the Mustard Herb Vinaigrette
In a medium bowl, combine chopped garlic, shallot, Dijon mustard, dried oregano, parsley, salt, pepper, red wine vinegar, olive oil, and freshly shredded Parmesan. Whisk vigorously until the dressing emulsifies and becomes creamy. This vinaigrette is my secret weapon — it has this wonderful depth from the cheese and herbs that makes every bite pop.
Step 4: Assemble Your Salad Masterpiece
In individual bowls or a big platter, place the chopped romaine as the base. Arrange the roasted sweet potatoes, pre-cooked beets, cherry tomatoes, diced avocados, and chickpeas in colorful piles on top. Lay the grilled salmon filet on each salad. If you like, drizzle the mustard herb vinaigrette over everything right before serving, or serve it on the side to let your guests customize. The contrast of warm, roasted veggies and cool greens will delight you.
Pro Tips for Making California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
- Don’t Overcrowd the Roasting Pan: Giving the sweet potatoes space ensures they crisp up instead of steaming.
- Use Room Temperature Salmon: Bringing salmon to room temp helps it cook evenly on the grill pan.
- Prep Salad Ingredients in Advance: You can roast the potatoes and make the vinaigrette a day ahead to save time.
- Add Vinaigrette Last Minute: Dressing the salad right before serving keeps the lettuce crisp and fresh.
How to Serve California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
Garnishes
I love finishing this salad with a sprinkle of toasted pumpkin seeds or chopped fresh chives—adds a lovely crunch and pop of color. A little extra Parmesan on top never hurts either, especially if you’re serving it to cheese lovers like me!
Side Dishes
Pair this salad with a crusty whole-grain bread or a light garlic pita to soak up the vinaigrette. For something more substantial, a chilled quinoa or wild rice pilaf with herbs complements the flavors beautifully.
Creative Ways to Present
For special occasions, I like to serve this salad on large wooden boards, arranging all the ingredients in neat rows so guests can pick and choose what they want. It’s vibrant and very Instagram-worthy! Individual Mason jar salads are also a cute portable option for picnics or lunches on the go.
Make Ahead and Storage
Storing Leftovers
I like to store leftover components separately for best freshness—keep the roasted sweet potatoes and salmon in airtight containers and the greens and avocado apart. This way, the salad stays tasty for up to 2 days. If you don’t have separate containers, storing everything dressed will make the lettuce soggy fast.
Freezing
While grilled salmon freezes well on its own, I don’t recommend freezing the full salad due to the lettuce and avocado. You can freeze the roasted sweet potatoes and thaw them in the fridge when ready to eat—just reheat in a toaster oven or skillet to bring back their crispness.
Reheating
Reheat leftover salmon gently in a skillet over low heat or in the oven to avoid drying it out, and warm the sweet potatoes separately. Reassemble the salad fresh with cold greens and avocado for the best experience.
FAQs
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Can I use fresh salmon instead of pre-grilled?
Absolutely! This California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe assumes fresh salmon is grilled just before assembling, which keeps the fish tender and flavorful. Just make sure your grill or pan is hot to get that perfect sear in the short cooking time.
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What can I substitute for the mustard herb vinaigrette?
If you’re not a fan of mustard or want a lighter dressing, a simple lemon vinaigrette made with lemon juice, olive oil, salt, and pepper works great. Alternatively, a creamy avocado dressing complements the roasted sweet potatoes and salmon beautifully.
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Is this salad suitable for meal prep?
Yes! Just keep the ingredients separate in containers—greens, salmon, roasted sweet potatoes, and dressing on the side—to maintain freshness. Assemble right before eating to avoid soggy lettuce and avocado browning.
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Can I make this recipe vegan?
You sure can! Replace the grilled salmon with roasted chickpeas or tofu, and skip the Parmesan in the vinaigrette or swap it with nutritional yeast for that savory bite. This keeps the salad hearty and delicious without animal products.
Final Thoughts
I honestly think this California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe is one of those dishes that feels like a treat but doesn’t take forever to make. The mix of warm roasted veggies and fresh, crisp greens with that tangy dressing always makes my family go crazy, and I’m sure you’ll love it just as much. Give it a try—you might just find your new favorite salad to impress both yourself and your guests!
Print
California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and nutritious California Cobb Salad featuring roasted sweet potatoes, fresh romaine, pre-cooked beets, heirloom cherry tomatoes, creamy avocados, chickpeas, and perfectly grilled salmon, all tossed in a zesty mustard herb vinaigrette. This wholesome salad is perfect for a refreshing and satisfying meal.
Ingredients
For the Salad:
- 3 sweet potatoes, peeled and cut into 3/4-inch dice
- 3 heads romaine lettuce, chopped into 3/4 inch ribbons
- 4 pre-cooked beets
- 1 cup heirloom cherry tomatoes, halved
- 2 avocados, diced
- 1 cup canned chickpeas, rinsed and drained
For the Grilled Salmon:
- 1.5 lbs salmon, cut into equal filets
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Mustard Herb Vinaigrette:
- 2 cloves garlic, roughly chopped
- 1 whole shallot, roughly chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons Parmesan cheese, shredded
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons of olive oil and season with salt and pepper. Spread them on a baking sheet and roast for about 25 minutes, stirring once halfway through, until they are golden and tender. Remove from the oven and let cool.
- Prepare the Salad Base: Chop the romaine lettuce into ¾ inch ribbons and divide evenly into 4 serving bowls. Arrange equal portions of the cooled roasted sweet potatoes, pre-cooked beets, halved cherry tomatoes, diced avocados, and rinsed chickpeas on top of the lettuce in each bowl.
- Grill the Salmon: Season the salmon filets with kosher salt and freshly cracked black pepper on both sides. Heat a grill pan over medium-high heat and cook the salmon for 3-4 minutes on each side, until the fish is just slightly pink in the center. Remove from heat and set aside; flake the salmon as needed before placing on top of each salad.
- Make the Mustard Herb Vinaigrette: In a medium bowl, combine the chopped garlic, shallot, Dijon mustard, dried oregano, dried parsley, freshly cracked black pepper, kosher salt, red wine vinegar, olive oil, and shredded Parmesan cheese. Whisk thoroughly until the vinaigrette is well emulsified and smooth.
- Assemble and Dress the Salad: Place a piece of grilled salmon on top of each salad bowl. Toss the salad with the mustard herb vinaigrette as desired or serve the vinaigrette on the side for individual preference.
Notes
- Use pre-cooked beets to save time or roast fresh beets in advance.
- Adjust the amount of dressing to your taste preference.
- Use fresh herbs in the vinaigrette if available for enhanced flavor.
- The salad can be served warm or chilled; if preferred chilled, cool the salmon briefly before serving.
- For a dairy-free version, omit the Parmesan cheese from the vinaigrette.
Nutrition
- Serving Size: 1 bowl with salmon and dressing
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 85mg
