Harvest Cobb Salad
Harvest Cobb Salad is filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey. It delivers a satisfying crunch with a touch of sweetness, all balanced by a rich maple vinaigrette.
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Servings: 4
Ingredients
Salad Base
- 4 cups sweet potatoes cut into 1-inch cubes
- 1 Tablespoon olive oil
- Kosher salt and black pepper
- ½ cup chopped cooked bacon
- 8 cups mixed spring greens
- 2 cups chopped romaine lettuce
- 1/2 to 1 pound cooked shredded turkey or chicken
- 1 Honeycrisp apple cored and diced
- ⅔ cup chopped pecans
- ⅓ 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
Instructions
For The Salad Base
- Preheat the oven to 400 degrees F.
- Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
- Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss.
- Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad.
For The Maple Vinaigrette
- In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!
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