Description
Celebrate the crisp flavors of autumn with this vibrant Apple Fall Cobb Salad. Featuring golden-roasted sweet potatoes, juicy honeycrisp apples, and a bright pop of pomegranate seeds, this salad is a modern, vegetarian twist on a classic. Tossed in a rosemary-infused date and apple cider dressing, it is a healthy, textural masterpiece that is perfect for festive gatherings or a comforting weeknight meal. It is a stunning, easy-to-prep dish that highlights the best of the harvest season.
Ingredients
4 medium sweet potatoes, peeled and chopped into 3/4 inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 Honeycrisp apples, sliced into thin wedges
1/2 cup pomegranate seeds
1/2 cup pepitas (pumpkin seeds)
6 cups mixed salad greens
3 pitted dates
1/4 cup apple cider vinegar
1/2 teaspoon fresh rosemary, minced
1/3 cup olive oil for dressing
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato pieces with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast sweet potatoes for 25-30 minutes or until fork-tender and slightly caramelized.
In a small blender or food processor, combine pitted dates, apple cider vinegar, fresh rosemary, and 1/3 cup olive oil until smooth.
In a large serving bowl, arrange the mixed greens as a base.
Top with roasted sweet potatoes, apple slices, pomegranate seeds, and pepitas.
Drizzle the rosemary-date dressing over the salad just before serving.
Notes
Sweet potatoes can be roasted ahead of time and kept in the refrigerator. Assemble the salad just before serving to keep the apple slices crisp and the salad greens fresh. If you prefer a heartier salad, you can add chickpeas or feta cheese.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg