Salad Recipe

Fall Cobb

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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.

Here's what you'll need...

You'll Need:

Salad – 4 large sweet potatoes scrubbed clean – 2 tbsp olive oil – 10 oz mixed greens – 1 medium pomegranate seeded – 6 tbsp roasted pepitas salted – 2 medium honeycrisp apples – 12 slices prosciutto

You'll Need:

Rosemary Salad Dressing – 2 tbsp. apple cider vinegar – 1 tsp spicy brown mustard – ¼ cup pitted dates (3-4 dates) – 1 tbsp fresh rosemary de-stemmed – ¼ cup olive oil – 4 tbsp water – salt & pepper to taste

Equipment:

- Sheet pan - Food processor or blender

Instructions:

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.

Instructions:

Place into preheated  (425 °F) oven for 30 minutes, flipping and moving around the potatoes halfway through the cooking process.

Instructions:

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. 

Instructions:

Tear the large slices of prosciutto into smaller strips. With the smaller strips, loosely wrap them into balls for pretty presentation.

Instructions:

Meanwhile, prepare the salad dressing. Add apple cider vinegar, mustard, dates, rosemary, olive oil, water, salt, and pepper to a food processor. 

Instructions:

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.

Instructions:

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.

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