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.
