Description
A vibrant and hearty Harvest Cobb Salad featuring roasted sweet potatoes, mixed greens, shredded turkey, and a sweet maple vinaigrette. This colorful salad blends savory bacon, crisp apples, crunchy pecans, and dried cranberries for a perfect fall-inspired meal that’s both nutritious and satisfying.
Ingredients
Scale
For the Roasted Sweet Potatoes
- 4 cups sweet potatoes, cut into 1-inch cubes
- 1 Tablespoon olive oil
- Kosher salt and black pepper, to taste
For the Salad
- 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
For the 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 and black pepper, to taste
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a sheet pan, drizzle with olive oil, and season generously with kosher salt and black pepper. Toss gently to coat all pieces evenly.
- Roast Sweet Potatoes: Arrange the sweet potatoes in a single layer on the pan. Roast in the oven for about 25 minutes, turning halfway through, until tender and lightly caramelized.
- Assemble Greens: In a large salad bowl, combine the mixed spring greens and chopped romaine lettuce. Toss gently to mix.
- Add Salad Toppings: Evenly distribute the roasted sweet potatoes, chopped cooked bacon, shredded turkey, diced Honeycrisp apple, chopped pecans, dried cranberries, and freshly grated Parmesan cheese over the greens.
- Make Maple Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard until emulsified. Season with salt and black pepper to taste.
- Toss and Serve: Pour the maple vinaigrette over the salad and toss gently to combine all ingredients well. Serve immediately and enjoy the fresh flavors!
Notes
- You can substitute the turkey with cooked shredded chicken if preferred.
- For a vegetarian version, omit the bacon and turkey, or substitute with smoked tofu or tempeh.
- Use fresh seasonal greens for the best flavor and texture.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- To add a little extra warmth, you can slightly warm the dressing before serving.
