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.
Cube your sweet potatoes into ¾ 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.
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.
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.