Fall Cobb Salad

roasted sweet potato salad in large serving bowl.

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Servings:

Calories: 610kcal

Author: Jessica Mode

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