Description
A vibrant and hearty Harvest Cobb Salad that combines the sweetness of roasted sweet potatoes and apples with savory turkey, bacon, and crunchy pecans. Tossed with a bright maple vinaigrette, this salad is perfect for a nutritious and flavorful autumn meal.
Ingredients
Scale
Salad
- 4 cups sweet potatoes, cut into 1-inch cubes
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 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
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 Oven: Preheat your oven to 400 degrees F to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the cubed sweet potatoes on a sheet pan. Drizzle evenly with olive oil, season with kosher salt and black pepper, then toss gently to coat. Spread the potatoes in a single layer for even roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for about 25 minutes, tossing halfway through, until they are tender and slightly 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. Season with kosher salt and black pepper to taste.
- Toss Salad: Pour the maple vinaigrette over the salad and toss gently to combine all ingredients thoroughly.
- Serve: Divide the salad among plates and serve immediately to enjoy the warm and fresh flavors.
Notes
- Use cooked shredded chicken instead of turkey if preferred or unavailable.
- Ensure sweet potatoes are evenly cut for consistent roasting.
- The maple vinaigrette can be prepared ahead and refrigerated for up to 2 days.
- For added texture, lightly toast the pecans before adding to the salad.
- Adjust the amount of dressing to taste; start with half and add more as needed.
