Apple Fall Cobb Salad
A fall-inspired Cobb salad reimagined with roasted sweet potatoes, crisp apple slices, tangy pomegranate seeds, and a rosemary-infused vinegar dressing. A hearty, seasonal dish perfect for autumn gatherings.
- Prep Time: 15
- Cook Time: 32
- Total Time: 47
- Yield: 4 servings
- Category: Dinner
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups mixed greens
1 large sweet potato, peeled and cubed
1 large apple, cored and thinly sliced
1/2 cup raw pepitas
3 tablespoons olive oil
1/4 cup apple cider vinegar
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, toss sweet potato cubes with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp pepper
Spread on a baking sheet and roast for 20 minutes, stirring halfway
Meanwhile, toast pepitas on a separate sheet with 1 tablespoon olive oil, remaining salt, and pepper until golden, 10-12 minutes
Cut apple into thin slices and refrigerate to preserve crispness
In a small bowl, whisk 2 tablespoons olive oil, 1/4 cup apple cider vinegar, 1 tsp rosemary, and the remaining 1/4 tsp salt for the dressing
Combine roasted sweet potatoes, apple slices, pomegranate seeds, and toasted pepitas with mixed greens in a large bowl
Drizzle with rosemary-vinegar dressing and gently toss to combine
Serve with additional dressing on the side if desired
Notes
Add toasted核桃 (halal alternative to nuts) or avocado if preferred
Chop apple just before assembly to prevent browning
Store leftovers in an airtight container for up to 2 days
Find it online: https://cookingwithramsay.com/apple-fall-cobb-salad/