This might be controversial, but we're all friends here right? I have a confession to make: I hate traditional Cobb Salads. Hard boiled eggs and creamy dressings... it's a hard pass for me. BUT ever since discovering this California Cobb Salad I've changed by tune!!
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Table of Contents
Why I Love This Recipe
If you’re a long time reader of WGC, you know that sweet potatoes are my jam. They are constantly stocked in my kitchen because you can use them for so many different recipes! Today they are front and center in this California Cobb Salad. It’s a game changer especially because up until this Cobb graced my kitchen – I hated Cobbs.
Wild right? Here’s the deal – hard boiled eggs in my salad. NO thank you. Creamy thick dressings... not my thing. I want a healthy, gorgeous, colorful and light Cobb and that’s exactly what this California Cobb Salad is! So forget any notion you had of a super heavy cobb salad – this one is 100% guaranteed to rock your world.
California Cobb Salads are loaded with roasted sweet potatoes and beets, some chickpeas for that extra protein, plenty of creamy avocado and a dressing that you'll absolutely adore! I've added some flaked salmon on top to make it into a main, but you could easily skip the salmon if you prefer. OR substitute with chicken. Skies the limit when it comes to Cobbs!
Ingredients & Substitutions
- Greens: Use little gem, arugula, or baby kale instead of just romaine.
- Veggies: Add grilled corn, jicama, radish, or heirloom tomatoes; swap beets for charred zucchini or peppers.
- Protein: Try grilled shrimp, tuna, mahi-mahi, or citrus-herb chicken.
- Beans & Crunch: Replace chickpeas with black beans, edamame, or toasted pepitas.
- Cheese & Avocado: Keep avocado; use cotija, feta, or pepper jack instead of Parmesan.
- Dressing: Go citrusy—cilantro-lime or lemon-herb vinaigrette.
- Herbs/Garnish: Finish with cilantro, mint, microgreens, or edible flowers.
*For a full list of ingredients and instructions please see recipe card below
How to Make California Cobb Salad
Step 1: Pre-heat the oven to 425 degrees F. Toss the cubed sweet potatoes with 2 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
Step 2: Season the salmon filets with salt and pepper on both sides. Cook on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside. Flake as needed.
Step 3: Combine all the ingredients for the Mustard Herb Vinaigrette in medium bowl and whisk until everything is incorporated.
Step 4: In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas
Step 5: Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed.
Tips & Tricks
- Choose the Right Sweet Potatoes
- Look for firm, smooth-skinned sweet potatoes without blemishes or soft spots.
- Orange or red-skinned varieties (e.g., Garnet or Jewel) are great for roasting because they’re naturally sweet and caramelize well.
- Don’t Skimp on Seasoning
- Toss with a neutral oil like avocado or olive oil to help them crisp up.
- Add salt to enhance sweetness.
- Use the Right Pan and Spacing
- Spread the sweet potatoes out on a large baking sheet lined with parchment paper or a silicone mat.
- Avoid overcrowding—leave space between pieces so they roast rather than steam.
- Roast at the Perfect Temperature
- Roast at 425°F (218°C) for caramelized edges and tender insides.
- Flip halfway through cooking for even browning.
- Cubes: 25–30 minutes.
FAQ's
How long do you roast sweet potatoes
Whole sweet potatoes: 40–60 minutes at 400°F (200°C), depending on size. They're done when soft and a fork easily pierces through.
Cubed sweet potatoes: 25–35 minutes at 400°F (200°C), tossing halfway through for even cooking.
Halved sweet potatoes: 30–40 minutes at 400°F (200°C), cut side down for caramelized edges.
Can I make this salad ahead of time?
Yes—roast the veggies, cook the protein, and prep the dressing up to 2 days in advance. Store each separately in airtight containers and assemble just before serving so the greens stay crisp.
How do I keep avocados from browning?
Toss slices lightly in lemon or lime juice, or add them to the salad right before serving.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
California Cobb Salad
Ingredients
For the Salad:
- 3 sweet potatoes peeled and cut into ¾-inch dice
- 3 heads romaine lettuce chopped, ¾ inch ribbons
- 4 pre-cooked beets
- 1 cup heirloom cherry tomatoes halved
- 2 avocados diced
- 1 cup canned chickpeas rinsed and drained
For the Grilled salmon
- 1.5 lbs salmon cut into equal filets
- Kosher salt and freshly cracked black pepper
For the Mustard Herb Vinaigrette:
- 2 cloves garlic roughly chopped
- 1 whole shallot roughly chopped
- 2 tablespoons dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoons freshly cracked black pepper
- ½ teaspoons kosher salt
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 tablespoons parmesan cheese shredded
Instructions
For the Salad:
- Pre-heat the oven to 425 degrees F. Toss the cubed sweet potatoes with 2 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
- In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas. Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed.
For the Salmon:
- Season the salmon filets with salt and pepper on both sides. Cook on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside. Flake as needed.
For the Mustard Herb Vinaigrette:
- Combine all the ingredients in medium bowl and whisk until everything is incorporated.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I made this tonight for the first time. It was delicious! I cooked the sweet potatoes and the salmon in the air fryer (separately). I had leftover black beans, so I used them instead of chickpeas. I didn't have beets or tomatoes, but I added some mini cukes. The dressing was lovely! I'll be using that on other salads. Thanks for the recipe Gaby!
I'm with you - no eggs in a salad for this girl! This is the perfect salad for dinner meal!
Delicious combination of flavors I never would have thought of combining. The dressing is wonderful and will be yummy on other salads, too! Even got family members to eat chickpeas and beets -- which they never would have, if not on tonight's dinner!
Delicious fresh salad - genuinely looked forward to lunch every day knowing this is what I had waiting for me. My husband loved it too. Highly recommend.
This looks really yummy and unique! I’ve been looking for some new dinner salads! How do you recommend preparing the cooked beets?
Hi, Gaby,
What temperature do you preheat the oven to for the sweet potatoes?
425! good catch
This is a completely delicious/satisfying salad! We made with grilled chicken and didn’t add chickpeas (forgot), and it was wonderful! The dressing is amazing. Thanks!
Made it tonight. Loved it! I’ve been using a lot of your recipes lately. They’re all so good! You are my new go-to recipe guru!
Ah, what a gorgeous salad. I just love the sweet potato and beet additions.