Apple Fall Cobb Salad

cobb salad layered with fall vegetables and toppings.

5 from 1 vote

This fall cobb salad is packed with the fun flavors and textures of the season, like apples, sweet potatoes, and pomegranates. Then it's finished off with a rosemary and apple cider vinegar salad dressing.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings:

Calories: 383kcal

Author: Jessica Mode

Equipment

light colored baking sheet
parchment paper
food processor or blender
silicone spatula
tongs
serving bowl

Ingredients

Salad

4 medium sweet potatoes scrubbed, peeled, and chopped into ¾ inch (2 cm) pieces
2 tablespoons extra virgin olive oil
1 teaspoon Morton kosher salt
⅛ teaspoon finely ground black pepper
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

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

US Customary - Metric

Instructions

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, to make the salad dressing, 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 potatoes, half of the pomegranate seeds, half of the pepitas, half of the apples, and salad dressing in a serving bowl. Top salad with the remaining sweet potatoes, pomegranate seeds, pepitas, apples, and the prosciutto in a line on the top. Serve immediately.

Notes

Make Ahead: You can prepare the sweet potatoes and salad dressing ahead of time. Store the salad dressing in a separate container to keep the mixed greens from wilting. Once you're ready to serve, assemble and toss the salad.

Leftovers: The salad greens don't hold up well as leftovers. If you anticipate having leftovers, don't toss the greens in the salad dressing. This way, the salad will last 3 - 5 days when stored in the refrigerator with the dressing on the side.

I like to toss my apples in some lemon juice to prevent browning.

A few tips for roasted sweet potatoes: Try to cut the sweet potatoes all the same size so they roast in a similar timeframe. Bake on a light colored sheet pan (don't overcrowd). Don't forget to flip halfway through cooking for even browning.

Nutrition