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.
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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!
Seasonal Cooking
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.
Party Salad
- 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!
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!
Salad Components
- 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
Ingredients
Salad
- 4 medium sweet potatoes scrubbed, peeled, and chopped into ¾ inch (2 cm) pieces
- 2 tablespoons extra virgin olive oil
- 10 ounces mixed greens
- ¾ cup pomegranate seeds
- 6 tablespoons salted roasted pepitas
- 2 medium (about 2 cups) honeycrisp apples chopped into ½ inch (1 cm) pieces
- 3 ounces (about 6 slices) prosciutto torn into small shreds
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Rosemary Salad Dressing
- ¼ cup extra virgin olive oil
- ¼ cup water
- ¼ cup pitted dates (about 3-4 dates)
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh or dried rosemary de-stemmed
- 1 teaspoon spicy brown mustard
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Instructions
For Salad
- Heat oven to 425°F (220°C). Line a light colored sheet pan with parchment paper.
- Toss sweet potatoes with olive oil until combined. Season with salt and pepper. Place sweet potatoes on prepared sheet pan. Bake for 30 - 35 minutes, flipping halfway through the cooking process, until softened and golden brown.
- Meanwhile add olive oil, water, dates, apple cider vinegar, rosemary, mustard, salt, and pepper to a food processor. Pulse on high until fully combined, scraping down the sides as needed, until no whole pieces of rosemary or dates remain.
- Toss together mixed greens, half of the cooked sweet poatoes, half of the pomegranate seeds, half of the pepitas, half of the apples, and dressing in a serving bowl. Top with the remaining sweet potatoes, pomegranate seeds, pepitas, apples, and the prosciutto in a line on the top of the salad. Serve immediately.
Marianne
This looks really good. I have to try it!
Jessica Mode
Yay! Let me know what you think when you try it!!
Tom
So many good flavors all in one salad. This was a hit at our dinner party tonight!