If you’re craving something fresh, wholesome, and bursting with vibrant flavors, then this California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe is exactly what you need. It combines the sweetness of roasted sweet potatoes with rich, perfectly grilled salmon, all topped with a tangy, herbaceous mustard dressing. This salad delights your taste buds with every bite, balancing creamy avocados, earthy beets, and crunchy romaine, making it a satisfying and colorful meal perfect for any occasion.
Ingredients You’ll Need
Getting the ingredients right is the first step toward building this flavorful masterpiece. Each one plays a vital role, from adding texture and color to layering complex flavors that unite beautifully in this salad.
- Sweet Potatoes: Roasting these brings out their natural sweetness and adds a lovely tender bite.
- Romaine Lettuce: Provides a crisp, fresh crunch as the salad’s green foundation.
- Pre-cooked Beets: Earthy and vibrant, they add deep color and a subtle sweetness.
- Heirloom Cherry Tomatoes: Halved just right for juicy bursts of acidity.
- Avocados: Creamy and smooth, balancing the crisp veggies perfectly.
- Canned Chickpeas: A hearty addition packed with protein and texture.
- Salmon Filets: Rich and flaky, grilled to perfection for that smoky warmth.
- Kosher Salt and Black Pepper: Essential seasoning to bring out all the flavors.
- Garlic and Shallot: Aromatics that build the savory base for the dressing.
- Dijon Mustard: Adds tang and depth to the vinaigrette.
- Dried Oregano and Parsley: Herbs that brighten and freshen the dressing.
- Red Wine Vinegar: Provides the acidic punch needed for balance.
- Olive Oil: The silky binder in the vinaigrette, adding richness.
- Parmesan Cheese: A savory twist that elevates the dressing’s flavor.
How to Make California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425°F. Toss the diced sweet potatoes in olive oil and season with salt and pepper. Spread them on a baking sheet in a single layer. Roast for about 25 minutes, stirring halfway through, until they are golden brown and tender. This roasting process unlocks their natural sweetness and adds the perfect caramelized flavor that sets this salad apart.
Step 2: Prepare the Salad Base
While the sweet potatoes gently cool, chop your romaine lettuce into ¾-inch ribbons. Distribute it evenly into four large serving bowls to create a crisp, refreshing base. Then, neatly arrange the roasted sweet potatoes, sliced beets, cherry tomatoes, avocado, and chickpeas on top. Each element adds a unique texture and vibrant splash of color that truly makes this salad a feast for the eyes as well as the palate.
Step 3: Grill the Salmon
Season your salmon filets generously with 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 until just slightly pink in the center. The smoky grill marks and flaky texture create a satisfying meaty touch that harmonizes wonderfully with the fresh veggies. Let the salmon rest a moment, then flake or slice it before adding it to each salad bowl.
Step 4: Make the Mustard Herb Vinaigrette
In a bowl, combine garlic, shallot, Dijon mustard, dried oregano, dried parsley, black pepper, salt, red wine vinegar, olive oil, and shredded Parmesan cheese. Whisk everything thoroughly until the vinaigrette is smooth and emulsified. This dressing is where all the salad’s components come together, delivering tangy brightness with savory, herby complexity that perfectly complements both the salmon and roasted sweet potatoes.
Step 5: Assemble and Dress the Salad
Place a generous piece of grilled salmon atop each salad bowl. You can either toss the salad lightly with the mustard herb vinaigrette or serve the vinaigrette on the side so everyone can dress their salad to taste. This flexibility makes it easy to enjoy the California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe exactly how you like it every time.
How to Serve California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe
Garnishes
To add an extra special touch, sprinkle freshly chopped herbs like parsley or chives on top just before serving. A few crumbled nuts like toasted walnuts or pecans add a wonderful crunch and nutty flavor that pairs beautifully with the salad’s natural sweetness and creamy textures.
Side Dishes
This hearty salad shines on its own but pairs wonderfully with light sides such as crusty whole-grain bread, a simple lentil soup, or a chilled cucumber salad. These sides keep the meal balanced while complementing the rich flavors of the grilled salmon and roasted sweet potatoes.
Creative Ways to Present
For an elegant touch, serve this salad layered in a clear glass bowl or create individual mason jar salads for a portable and visually stunning presentation. Drizzling the mustard herb vinaigrette just before serving keeps everything fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately when possible—keep the greens dry and store roasted sweet potatoes, salmon, and vinaigrette in airtight containers. This helps maintain freshness and texture for up to two days.
Freezing
Freezing is not recommended for this salad as the fresh ingredients like lettuce and avocado will not hold up well. The salmon and sweet potatoes can be frozen separately before assembling the salad.
Reheating
When reheating, gently warm the salmon and sweet potatoes in a low-temperature oven or on the stovetop to avoid drying out. Serve over fresh salad greens and add new avocado and dressing for a near-fresh experience.
FAQs
Can I use fresh beets instead of pre-cooked beets?
Absolutely! Just roast fresh beets until tender before adding them to the salad. It will bring out their natural sweetness and earthy flavor similarly to the pre-cooked ones.
What if I don’t have a grill pan?
You can easily cook the salmon in a regular pan or bake it in the oven. The key is to cook until just tender and slightly pink in the center for maximum juiciness.
Is this salad suitable for meal prep?
Yes, especially if you keep the dressing separate and assemble the salad fresh when ready to eat. Roasted sweet potatoes and cooked salmon hold up well for a day or two in the fridge.
Can I substitute another protein for the salmon?
Definitely! Grilled chicken or tofu are wonderful alternatives that still work with the savory and sweet flavor profile of the salad and dressing.
How can I make the Mustard Herb Vinaigrette creamier?
Try adding a spoonful of Greek yogurt or blending in a small amount of avocado to give the vinaigrette a silky, creamy finish without overwhelming the fresh, tangy flavor.
Final Thoughts
You genuinely can’t go wrong with the California Cobb Salad with Roasted Sweet Potatoes, Grilled Salmon, and Mustard Herb Vinaigrette Recipe. It’s a harmonious explosion of flavors and textures that feels both indulgent and nourishing. Whether you’re preparing a weeknight dinner or impressing guests, this salad promises satisfaction with every forkful. Don’t wait to make it yours and savor every vibrant bite!
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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
- Category: Salad
- Method: Roasting
- Cuisine: California, American
- Diet: Gluten Free
Description
This California Cobb Salad features roasted sweet potatoes, grilled salmon, and a zesty mustard herb vinaigrette, offering a colorful and nutritious meal packed with fresh vegetables, hearty chickpeas, and flavorful fish. Perfect for a satisfying lunch or dinner, it combines a variety of textures and vibrant flavors.
Ingredients
Roasted Sweet Potatoes
- 3 sweet potatoes, peeled and cut into ¾-inch dice
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salad Base
- 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
Grilled Salmon
- 1.5 lbs salmon, cut into equal filets
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
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
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons of olive oil and season generously with kosher salt and freshly cracked black pepper. Spread the sweet potatoes evenly on a baking sheet and roast in the oven for about 25 minutes, stirring once halfway through to ensure even cooking, until they are golden brown and tender. Remove from the oven and allow them to cool.
- Prepare the Salad Base: While the sweet potatoes are roasting, chop the romaine lettuce into ¾-inch ribbons. Divide the lettuce evenly among four serving bowls. On top of the lettuce, arrange equal portions of the cooled roasted sweet potatoes, pre-cooked beets, halved heirloom cherry tomatoes, diced avocados, and rinsed chickpeas, layering the salad ingredients attractively.
- Grill the Salmon: Season the salmon filets lightly with kosher salt and freshly cracked black pepper on both sides. Heat a grill pan over medium-high heat until hot. Place the salmon on the grill pan and cook for 3 to 4 minutes per side, or until the fish is opaque and only slightly pink in the center, indicating it is cooked through but still moist. Remove from heat and set aside. Flake the salmon as needed before adding it to the salad bowls.
- Make the Mustard Herb Vinaigrette: In a medium-sized bowl, combine the roughly chopped garlic and shallot with Dijon mustard, dried oregano, dried parsley, freshly cracked black pepper, kosher salt, red wine vinegar, olive oil, and shredded Parmesan cheese. Whisk the ingredients thoroughly until the vinaigrette is well emulsified and smooth, ensuring all flavors are combined.
- Assemble and Dress the Salad: Place a piece of grilled salmon on top of each salad bowl. Toss the salad gently with the mustard herb vinaigrette if desired, or serve the vinaigrette on the side to allow guests to dress their salad to their preference. Serve immediately for the best flavor experience.
Notes
- Make sure to let the roasted sweet potatoes cool before adding to the salad to avoid wilting the lettuce.
- Pre-cooked beets can be found in most grocery stores, or you can roast fresh beets until tender.
- Adjust the level of dressing according to taste; you may want to start with less and add more gradually.
- Salmon can also be cooked on an outdoor grill as an alternative.
- This salad can be served warm or at room temperature depending on preference.
- For a dairy-free version, omit the Parmesan cheese in the vinaigrette.
