California Cobb Salad

California Cobb Salad

If you’re a long time reader of WGC, you know that California Sweetpotatoes are my jam. They are constantly stocked in my kitchen because you can use them for so many different recipes! Chips / Loaded Sweetpotatoes / Wedge Fries / Noodles, the list goes on! Today they are front and center in this California Cobb. It’s a game changer especially because until this Cobb graced my kitchen – I hated cobbs.

Whaaaaaat? Who says that? Here’s the deal – hard boiled eggs in my salad. NO thank you. I want a healthy, gorgeous, colorful and light Cobb and that’s exactly what this one is! So forget any notion you had of a super heavy cobb salad – this one is 100% guaranteed to rock your world.

Ingredients

  • 3 California Sweetpotatoes, peeled and cut into 3/4-inch dice
  • 3-4 heads Romaine lettuce, chopped, ¾ inch ribbons
  • 4 cooked beets
  • 1 cup heirloom cherry tomatoes, halved
  • 2 ripe avocado, medium dice
  • 1 cup canned chickpeas
  • For the Grilled salmon
  • 4 6-ounce salmon filets
  • Kosher salt and freshly cracked black pepper
  • For the Mustard Herb Vinaigrette:
  • 2 teaspoons Garlic, Minced
  • 2 teaspoons Shallots, Minced
  • 2 Tablespoons Grainy Dijon Mustard
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Parsley
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Kosher Salt
  • ¼ cups Red Wine Vinegar
  • 1-¼ cup Extra Virgin Olive Oil
  • 2 Tablespoons Finely Shredded Parmesan Cheese
Read the whole recipe on What's Gaby Cooking