classically, cobb salad has like every vegetable in the book thrown into a bowl. i adapted my own interpretation of what a cobb salad is, and came up with a mixture of mostly raw and some cooked vegetables. another layer that makes this cobb salad different than a classic is that 1. there’s no shredded cheese or bacon [and it doesn’t need it IMO] and 2. i made a sweet white balsamic vinaigrette; nothing compares to this dressing.
the base of my cobb salad is usually spinach [maybe mixed in with some super fine romaine], because i like the idea that spinach has the B + iron that we are probably lacking and need 😉 plus it’s dense in so many other nutrients and it’s just right to eat it.
the 3 things that will consume your time in prepping this — other than chopping the rest of the raw vegetables — are making & shaking the dressing, roasting some sweet potatoes, and preparing/grilling chicken for topping.
to start, you can find how i make my roasted sweet potatoes here.
any kind of grilled chicken will likely fit in this salad, so go with what you usually like or what’s easiest for your week!
the dressing is super simple, and it makes a whole jar of it, so once you make it, you’ll have it for ~ 1-2 weeks in the fridge.
as for the component of the rest of the raw toppings of my cobb salad, i usually go with any combination or all of the following: shredded carrots, broccoli, cucumber, cherry tomatoes [halved], bell peppers, super fine red onion, avocado, & cilantro; ALWAYS CILANTRO. *key.*
once your dressing is made + shaken (the oil remains separated until you shake it aggressively), toss it all together! i save my sweet potatoes, chicken, & avocado for placing right on top so they don’t get lost in the shuffle of the dressing toss.
ready, set, go!! make the cobb salad!!
› shredded carrots
› bell pepper
› cherry tomatoes
› red onion
› grilled chicken
› avocado, optional
› S&P on top
for sweet white balsamic vinaigrette [dressing]:
› 1/4 cup white balsamic vinegar
› 1/4 cup maple syrup
› 1/2 cup olive oil or avocado oil
› 1 tsp italian seasoning
HOW TO MAKE »
- first, make the dressing by adding all ingredients to a jar or bottle + shaking it up [this will last in the fridge for ~1-2 weeks].
- prepare the roasted sweet potatoes + grilled chicken ahead or prior to the raw vegetables.
- chop listed raw vegetables to ~equal sizes & add to mixing bowl.
- toss all vegetables together with spinach, & top with RSP, chicken, & avocado.
- add fresh cilantro and S&P on top then eatttttt it.