This Vegetarian Cobb Salad with Roasted Sweet Potato can be served to your most discerning guests or your most picky eater. Either way, there is something in it to please just about everyone with its combination of sweet, crunch, and just enough salt.  It’s meant to be an all-in-one meal, so fix it and enjoy it that way.


6 cups lettuce greens

4 hard-boiled eggs, chopped

1 (15 ounces) can of white beans, drained and rinsed

1/4 cup roasted, salted pepitas

1/3 cup dried cranberries

Balsamic dressing


1 medium sweet potato, diced into bite-sized pieces

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper



Pre-heat oven to 375 degrees Fahrenheit. On a large baking sheet toss together the sweet potato, olive oil, salt, and pepper. Roast sweet potato until fork-tender, about 35 minutes.

Assemble the salad: Add all ingredients, including roasted sweet potato, to a large bowl and mix until combined. Dress individual servings of salad with the desired amount of salad dressing.


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