• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Healthy Recipes
  • Recipe Index
  • Contact
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Homebody Eats » Recipes » Side Dish » Salad » Fall Cobb Salad

    Fall Cobb Salad

    Published: Oct 21, 2019 · Modified: Aug 10, 2022 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

    259 shares
    • Share
    • Email
    • Print
    Jump to Recipe Print Recipe

    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.

    fall cobb salad

    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.

    fall cobb salad ingredients

    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!

    rosemary dressing

    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
    roasted sweet potato salad in large serving bowl.

    Fall Cobb Salad

    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.
    Author: Jessica Mode
    5 from 1 vote
    Print Recipe Pin Recipe
    Active Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Salad, Side Dish
    Cuisine American
    Servings 5
    Calories 610 kcal

    Ingredients
      

    Salad

    • 4 large sweet potatoes scrubbed clean
    • 2 tablespoon olive oil
    • 10 oz mixed greens (spinach + baby chard + baby kale)
    • 1 medium pomegranate seeded
    • 6 tablespoon roasted pepitas salted
    • 2 medium honeycrisp apples
    • 12 slices prosciutto

    Rosemary Salad Dressing

    • 2 tbsp. apple cider vinegar
    • 1 teaspoon spicy brown mustard
    • ¼ cup pitted dates (3-4 dates)
    • 1 tablespoon fresh rosemary de-stemmed
    • ¼ cup olive oil
    • 4 tablespoon water
    • salt & pepper to taste

    Instructions
     

    • Preheat oven to 425 °F.
    • Cube your sweet potatoes into ¾ inch bites. Add cubed sweet potatoes to a baking sheet, along with 2 tablespoon 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 tablespoon 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.

    Nutrition

    Calories: 610kcalCarbohydrates: 84gProtein: 11gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 13mgSodium: 322mgPotassium: 1367mgFiber: 13gSugar: 31gVitamin A: 39293IUVitamin C: 29mgCalcium: 109mgIron: 3mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    More Fall Inspired Recipes:

    Gluten Free Pumpkin Breakfast Cookies

    Ultimate Fall Cheese Board

    Pork & Fig Pizza

    Did you Make this Recipe?!

    Let me know how you liked the recipe! Comment below, or share a picture on Instagram, Facebook, or Pinterest with the hashtag #HomebodyEats. Happy cooking, Homebody family!

    Yum
    « Spicy Pork Carnitas Bowls
    Roasted Garlic Hummus (Two Ways) »

    Reader Interactions

    Comments

    1. Marianne

      October 22, 2019 at 3:28 PM

      This looks really good. I have to try it!

      Reply
      • Jessica Mode

        October 23, 2019 at 8:04 AM

        Yay! Let me know what you think when you try it!!

        Reply
    2. Tom

      December 10, 2021 at 7:20 PM

      5 stars
      So many good flavors all in one salad. This was a hit at our dinner party tonight!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

    More about me →

    Healthy Side Dishes

    • Sweet Maple Pan Roasted Carrots
    • Brussel Sprouts With Balsamic Glaze (4 Ingredients)
    • Fall Cobb Salad
    • Stuffed Butternut Squash Boats (5 Ingredients)

    Sweet Treats

    • Espresso Chocolate Chip Cookies
    • Salted Caramel Chocolate Thumbprint Cookies
    • Loaded Gooey Chocolate Brownies
    • Mini Sweet Potato Pocket Pies With Premade Pie Crust

    Footer

    ↑ back to top

    About

    Learn About Us
    Privacy Policy
    Accessibility Statement

    Disclaimer
    Terms of Use

    Newsletter

    Sign Up for weekly emails and updates

    Contact

    Contact Us
    Work With Us

    As an LTK & Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Homebody Eats

    259 shares