Print

Vegetarian Cobb Salad with Roasted Sweet Potato


  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Salad, Gluten Free, Vegan

Ingredients

  • 6 cups lettuce greens
  • 4 hard boiled eggs, chopped
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1/4 cup roasted, salted pepitas
  • 1/3 cup dried cranberries
  • Balsamic dressing

Roasted Sweet Potatoes:

  • 1 medium sweet potato, diced into bite sized pieces
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Pre-heat oven to 375 degrees fierenhet. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 35 minutes.
  2. Assemble the salad: Add all ingredients, including roasted sweet potato, to a large bowl and mix until combined. Dress individual servings of salad with desired amount of salad dressing.

Notes

Salad will keep in the refrigerator for 3-4 days.