Fall Cobb Salad
This Fall Cobb Salad is packed with the fun flavors and textures of the season. The salad is finished off with a rosemary and apple cider vinegar salad dressing.Jump to Recipe
Fall Cobb salad is my new go-to salad for the season! While I have to admit I’m a summer girl at heart, fall comes with its perks. The warm, rich flavors of fall are hard to beat! This salad lives up to that expectation!
If you are new to the idea of seasonal cooking, it’s really a great way to embrace a new season and the food that comes with it! Eating seasonally just means eating the produce available during that season in your area of the country. The key seasonal flavors of this recipe include apples, sweet potatoes, pomegranates, baby kale, and rosemary.
If you’re interested in learning more about seasonal cooking, Seasonal Food Guide breaks down exactly what foods are available to you at each time of the year. If you have a farmer’s market near you, this is a great way to self discover the seasonal produce.
Fall Cobb salad would be a great addition to any fall potluck or Thanksgiving dinner – who else is already thinking about their Thanksgiving menu?! If you are bringing this salad along to a party, here are some tips!
- Store the salad dressing in a separate container to keep the mixed greens from wilting. Drizzle over the top right before serving, or keep it on the side so guests can decide how much dressing to add to their salad.
- Coat your sliced apples in some lemon juice to prevent browning. This salad has such a ‘wow’ factor with presentation…don’t let browned apples ruin that!
- Whether or not the sweet potatoes are served hot is up to you and your preference! If you are okay with eating them cold, feel free to prep the potatoes ahead of time. However, if you want warm sweet potatoes, I suggest scrubbing, cutting, and oiling the potatoes at home, and bake them at the party.
- If you have any vegetarians or vegans at the party, feel free to keep the prosciutto on the side.
- Don’t be like me…remember to bring salad tongs for serving!
- Mixed Greens: I love using a combination of spinach, baby chard, and baby kale as the base of this salad. However, use what you have on hand!
- Prosciutto: My love of prosciutto runs deep. The salty bite adds the perfect amount of protein to this dish. Be sure you tear the prosciutto into bite-sized pieces.
- Apples: My favorite type of apples to use in this dish are honeycrisp. You can’t beat the crunch of a honeycrisp apple! However, feel free to use what is local to you!
- Pepitas: We’re using pepitas (also known as pumpkin seeds) for a nice crunch in the dish. Be sure to get roasted and salted pepitas.
- Sweet Potatoes: One of the best seasonal produce items of the fall! The sweet potatoes help bulk up the salad and add a unique textural component to it!
- Pomegranates: Do you know how to seed a pomegranate?! It’s not hard at all! The pomegranates add such a vibrant pop of color to the salad, and a nice sweet element.
- Rosemary Dressing: If you’ve never made homemade salad dressing before, don’t be scared! It comes together so quickly. If you prefer your dressing a little more runny, add some additional water 1 tablespoon at a time.
Fall Cobb Salad
- 4 large sweet potatoes scrubbed clean
- 2 tbsp olive oil
- 10 oz mixed greens (spinach + baby chard + baby kale)
- 1 medium pomegranate seeded
- 6 tbsp roasted pepitas salted
- 2 medium honeycrisp apples
- 12 slices prosciutto
Rosemary Salad Dressing
- 2 tbsp. apple cider vinegar
- 1 tsp spicy brown mustard
- 1/4 cup pitted dates (3-4 dates)
- 1 tbsp fresh rosemary de-stemmed
- 1/4 cup olive oil
- 4 tbsp water
- salt & pepper to taste
- Preheat oven to 425 °F.
- Cube your sweet potatoes into 3/4 inch bites. Add cubed sweet potatoes to a baking sheet, along with 2 tbsp of olive oil. Coat sweet potatoes in olive oil. Season with salt and pepper to taste. Place into preheated oven for 30 minutes, flipping and moving around the potatoes halfway through the cooking process.
- While the sweet potatoes are cooking, prepare the other parts of the salad. Remove the pomegranate seeds from the skin. Slice apples into thin, bite-sized pieces. Tear the large slices of prosciutto into smaller strips. With the smaller strips, loosely wrap them into balls for pretty presentation.
- Meanwhile, prepare the salad dressing. Add apple cider vinegar, mustard, dates, rosemary, olive oil, water, salt, and pepper to a food processor. Pulse until all ingredients are thoroughly combined and no whole pieces of rosemary or dates are left. If you wish to have a thinner dressing, add additional water 1 tbsp at a time.
- To a large bowl, add the mixed greens. One by one, add the salad toppings in a line on the top of the salad. Drizzle with the rosemary dressing. Serve immediately.