Description
A vibrant and hearty Harvest Cobb Salad featuring roasted sweet potatoes, mixed greens, shredded turkey, crisp apples, pecans, dried cranberries, and a tangy maple vinaigrette. This salad combines sweet, savory, and crunchy elements perfect for a nutritious and satisfying meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 4 cups sweet potatoes, cut into 1-inch cubes
- 1 Tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Salad Base
- ½ cup chopped cooked bacon
- 8 cups mixed spring greens
- 2 cups chopped romaine lettuce
- ½ to 1 pound cooked shredded turkey (or chicken)
- 1 Honeycrisp apple, cored and diced
- â…” cup chopped pecans
- â…“ cup dried cranberries
- ½ cup freshly grated Parmesan cheese
Maple Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat the oven to 400 degrees F (204 degrees C). Place the cubed sweet potatoes on a sheet pan, drizzle with olive oil, and season with kosher salt and black pepper. Toss gently to coat evenly, then spread the potatoes in a single layer on the pan.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 25 minutes, tossing halfway through to ensure even cooking, until they are tender and slightly caramelized.
- Prepare Salad Greens: In a large salad bowl, combine the mixed spring greens and chopped romaine lettuce. Gently toss them together to mix.
- Assemble Salad: To the bowl with greens, add the roasted sweet potatoes, chopped cooked bacon, shredded turkey, diced Honeycrisp apple, chopped pecans, dried cranberries, and freshly grated Parmesan cheese. Spread the ingredients evenly over the top of the salad.
- Make Maple Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard until well combined. Season the dressing with kosher salt and black pepper to taste.
- Toss and Serve: Pour the maple vinaigrette over the assembled salad and gently toss everything together until well coated. Serve immediately and enjoy your fresh, flavorful Harvest Cobb Salad!
Notes
- For a vegetarian option, omit the bacon and turkey and consider adding roasted chickpeas or tofu for protein.
- If fresh Parmesan is not available, substitute with Pecorino Romano or omit as desired.
- Leftover roasted sweet potatoes can be stored in the refrigerator for up to 3 days and used in other dishes.
- Adjust the amount of maple syrup in the vinaigrette to your preferred level of sweetness.
- Ensure the salad is tossed just before serving to keep the greens crisp.
