Description
A vibrant Harvest Cobb Salad combining roasted sweet potatoes, mixed greens, turkey, crisp apple, and a sweet maple vinaigrette, perfect for a wholesome and flavorful meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 4 cups sweet potatoes, cut into 1-inch cubes
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
Salad
- ½ cup chopped cooked bacon
- 8 cups mixed spring greens
- 2 cups chopped romaine lettuce
- ½ to 1 pound cooked shredded turkey (or chicken)
- 1 Honeycrisp apple, cored and diced
- â…” cup chopped pecans
- â…“ cup dried cranberries
- ½ cup freshly grated Parmesan cheese
Maple Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- Kosher salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: On a sheet pan, place the cubed sweet potatoes. Drizzle with olive oil, season with kosher salt and black pepper, and toss gently to coat. Spread the potatoes in a single layer. Roast for about 25 minutes, tossing halfway through, until tender and slightly caramelized.
- Prepare Salad Base: In a large salad bowl, combine the mixed spring greens and chopped romaine lettuce. Toss gently to mix the greens evenly.
- Assemble Salad Ingredients: Top the lettuce mixture with the roasted sweet potatoes, chopped cooked bacon, shredded turkey or chicken, diced Honeycrisp apple, chopped pecans, dried cranberries, and freshly grated Parmesan cheese. Distribute the toppings evenly over the greens.
- Make Maple Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard until well combined. Season with salt and black pepper to taste.
- Toss Salad: Pour the maple vinaigrette over the assembled salad and toss gently to coat all ingredients evenly with the dressing.
- Serve: Serve immediately and enjoy the fresh, sweet, and savory flavors of this harvest-inspired salad.
Notes
- For a vegetarian version, omit the bacon and turkey and consider adding roasted chickpeas or grilled tofu for protein.
- Sweet potatoes can be roasted a day ahead to save time—just reheat before assembling the salad.
- Use fresh seasonal apples for the best crunch and sweetness; Honeycrisp is recommended for its balance of tartness and sweetness.
- Adjust maple syrup quantity in the dressing to make it sweeter or more tangy according to your preference.
- Make sure to toss the sweet potatoes halfway through roasting to ensure even caramelization.
- This salad works well as a hearty lunch or light dinner option.
