California Cobb Salad

California Cobb Salad from www.whatsgabycooking.com (@whatsgabycookin)

Print Recipe

5 from 3 votes

a fresh take on a cobb salad loaded with salmon, sweet potatoes, avocado and the most delicious mustard vinaigrette!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Salad

Cuisine: Mediterranean, American

Keyword: california cobb, cobb salad, tavern cobb salad recipe, how to make a cobb salad, healthy cobb salad, cobb salad without eggs, california cobb salad

Servings: people

Author: Gaby

Ingredients

For the Salad:

3 sweet potatoes, peeled and cut into 3/4-inch dice
3-4 heads Romaine lettuce, chopped, ¾ inch ribbons
4 cooked beets
1 cup heirloom cherry tomatoes, halved
2 ripe avocado, diced
1 cup canned chickpeas, rinsed and drained

For the Grilled salmon

4 6-ounce salmon filets
Kosher salt and freshly cracked black pepper

For the Mustard Herb Vinaigrette:

2 cloves garlic, roughly chopped
1 whole shallot, finely chopped
2 Tablespoons Grainy Dijon Mustard
2 teaspoons Dried Oregano
2 teaspoons Dried Parsley
½ teaspoons Freshly Cracked Black Pepper
½ teaspoons Kosher Salt
1/2 cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
2 Tablespoons Finely Shredded Parmesan Cheese

Instructions

For the Salad:

Pre-heat the oven to 425 degrees F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas. Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed.

For the Salmon:

Season the salmon filets with salt and pepper on both sides. Grill on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside.

For the Mustard Herb Vinaigrette:

Combine all the ingredients in medium bowl and whisk until everything is incorporated.