Spice up your salad game with this fall Cobb salad

Cobb salad
Cobb salad

Spice up your salad game with this fall Cobb salad

by Anna Leigh Bagiackas
Stripes Okinawa

Many of us know the classic Cobb salad—lettuce, tomatoes, chicken or turkey, eggs, avocado, cheese and, of course, bacon bits. It is a classic for a reason—it’s delicious! But this combination of greens, vegetables and protein can also be changed up, depending on the season and what you have in your fridge.

Introducing, the fall Cobb. The recipe below is a loose set of guidelines, including more autumn-inspired roasted vegetables and an herby mustard dressing. For this version, maybe you have butternut squash instead of sweet potatoes, or carrots and parsnips instead of beets?

The Cobb salad concept is adaptable and flexible, guided by your taste buds and what is available. For this version, you could also roast the chickpeas for some added crispiness or include some cooked sausage or bacon bits.

You can even change up the role this salad can play in your meal planning. Hearty enough for a main dish, you could add sauteed chicken if you want more protein or serve it with a lighter fall soup for a soup-and-salad kind of night. You could also have this as a side dish to complement something else on the menu.

Note that roasting times will vary depending on the type of vegetable you’re using, so don’t walk away from the oven for too long.

Fall Cobb Salad with Roasted Sweet Potatoes and Beets

Start to finish: 45 minutes

Serves: 4–6

3 medium sweet potatoes, cut into 1/2-inch cubes

3 tablespoons olive oil, divided

Kosher salt and black pepper

4 medium beets, peeled and quartered

3 to 4 heads romaine lettuce or other greens, cut into 3/4-inch ribbons

1 cup cherry tomatoes, halved

2 avocados, pitted, peeled and cubed

1 cup canned chickpeas, rinsed and drained

1 recipe Mustard-Herb Vinaigrette (below)

Preheat oven to 425°F (218°C). On one large baking sheet, toss cubed sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. On a second baking sheet, toss beets with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake vegetables for 25 to 30 minutes, turning vegetables and switching pans halfway through. You may need to bake the beets slightly longer, so keep an eye on both vegetables. You can use a fork to test the doneness of the vegetables.

Divide lettuce or greens between bowls and top with roasted vegetables, tomatoes, chickpeas and avocado. Drizzle with vinaigrette and serve.

Mustard-Herb Vinaigrette

Start to finish: 10 minutes

Serves: Makes 3/4 cup

1 garlic clove, minced

1 small shallot, minced

1 tablespoon grainy Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

2 tablespoons red wine vinegar

1/2 cup olive oil

1 tablespoon shredded Parmesan cheese

Combine garlic, shallot, mustard, oregano, parsley, pepper, salt and red wine vinegar in small bowl or jar. While whisking, slowly pour in olive oil. Lastly, add in Parmesan cheese.

(This recipe was adapted from What’s Gaby Cooking.)

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