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
Units
Scale
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
