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: 383kcal

Author: Jessica Mode

Ingredients

Salad

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

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

For Salad

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

Nutrition