Description

This California Cobb Salad is a vibrant and hearty dish featuring roasted sweet potatoes, fresh romaine lettuce, pre-cooked beets, heirloom cherry tomatoes, creamy avocados, and chickpeas, all topped with perfectly grilled salmon. The salad is brought together with a tangy Mustard Herb Vinaigrette that combines garlic, shallot, dijon mustard, herbs, and parmesan for a flavorful finish. Ideal for a healthy lunch or dinner, this recipe balances fresh and roasted vegetables with protein and a zesty dressing.

Ingredients

Scale

For the Salad:

3 sweet potatoes, peeled and cut into ¾-inch dice
3 heads romaine lettuce, chopped into ¾ 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 and 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
½ teaspoon freshly cracked black pepper
½ teaspoon kosher salt
¼ cup red wine vinegar
½ cup olive oil
2 tablespoons parmesan cheese, shredded

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Instructions

Roast Sweet Potatoes: Preheat your oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons of olive oil and season with kosher salt and freshly cracked black pepper. Spread them out on a baking sheet and roast for about 25 minutes, stirring once halfway through, until they are golden brown and tender. Remove from oven and let them cool.
Prepare Salad Base: In four serving bowls, evenly distribute the chopped romaine lettuce. Add piles of roasted sweet potatoes, pre-cooked beets (sliced or chopped as preferred), halved heirloom cherry tomatoes, diced avocados, and rinsed chickpeas on top of the lettuce.
Grill the Salmon: Season each salmon filet generously 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 to 4 minutes per side, or until the salmon is cooked through but still slightly pink in the center. Remove from heat and set aside. Flake the salmon as needed and lay a portion on top of each salad bowl.
Make the Mustard Herb Vinaigrette: In a medium bowl, combine chopped garlic, shallot, dijon mustard, dried oregano, dried parsley, freshly cracked black pepper, kosher salt, red wine vinegar, and olive oil. Whisk vigorously until all ingredients are well incorporated. Stir in shredded parmesan cheese last.
Assemble and Serve: Drizzle the Mustard Herb Vinaigrette over each salad just before serving. Toss lightly if desired to coat the ingredients evenly, or serve the dressing on the side. Enjoy this colorful and nutritious California Cobb Salad fresh and chilled.

Notes

You can substitute pre-cooked beets with roasted fresh beets if desired.
Ensure the salmon is not overcooked to maintain a moist and tender texture.
The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days.
Add nuts or seeds, such as toasted walnuts or pumpkin seeds, for extra crunch if desired.
This salad is best served fresh; however, keep the dressing separate until ready to eat to prevent sogginess.

Nutrition

Serving Size: 1 bowl (approximately 1/6 of recipe)
Calories: 460
Sugar: 7g
Sodium: 400mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 30g
Cholesterol: 65mg