California Cobb Salad


Total Time:

45 minutes



This might be controversial, but we’re all friends here right? I hate 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!!

California Cobb Salad from (@whatsgabycookin)

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! Chips / Loaded Sweetpotatoes / Wedge Fries / Noodles, the list goes on! 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.

Whaaaaaat? Who says that? Here’s the deal – hard boiled eggs in my salad. NO thank you. Creamy thick dressings… hard pass. 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.

It’s 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!

California Cobb Salad from (@whatsgabycookin)

California Cobb Salad

a fresh take on a cobb salad loaded with salmon, sweet potatoes, avocado and the most delicious mustard vinaigrette!
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine Mediterranean, American
Servings 6 people


For the Salad:

  • 3 sweet potatoes, 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, diced
  • 1 cup canned chickpeas, rinsed and drained

For the Grilled salmon

  • 4 6-ounce salmon filets
  • Kosher salt and freshly cracked black pepper

For the Mustard Herb Vinaigrette:

  • 2 cloves garlic, roughly chopped
  • 1 whole shallot, finely chopped
  • 2 Tablespoons Grainy Dijon Mustard
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Parsley
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Kosher Salt
  • 1/2 cup Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil
  • 2 Tablespoons Finely Shredded Parmesan Cheese


For the Salad:

  • Pre-heat the oven to 425 degrees F. Toss the cubed sweet potatoes with 1 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. Grill on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside.

For the Mustard Herb Vinaigrette:

  • Combine all the ingredients in medium bowl and whisk until everything is incorporated.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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Recipe Rating


  1. Heather Christo

    Beautiful G! I reminds me of that salad that we had last Spring in LA- so good!

    • Gaby

      because it was totally inspired by that!!!! COME BACK TO LA

  2. Julie @ Table for Two

    I love that you guys have access to the most amazing produce. I’m SO jealous!! I would have this cobb salad daily if I had access to great farmer’s markets and such too!

  3. California Cobb Salad | ShoutYourSite

    […] Here’s the thing about being a California girl. It means having access to some of the most incredible produce on earth so I can whip up gorgeous dishes like this 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   …Continue Reading […]

  4. Phi @ The Sweetphi Blog

    Wow, what a gorgeous salad and table! The fresh ingredients are just jumping off the screen at me, love love love 🙂

  5. Monique @ Ambitious Kitchen

    I love any kind of salad. Of course even more if it has avocados. Will you be my personal chef?

  6. Monika

    I am not a Cobb fan, but this is no ordinary Cobb! I love all these veggies and the tasty dressing! I can be a convert to this new and improved salad!!

  7. Erin @ Miss Scrambled Egg

    What a wonderful spin on an already delicious salad. I would devour this.

  8. Kelsey @ Snacking Squirrel

    this look outrageously good! so yummy and bright and healthy!

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  11. Monika

    I am with you – no eggs in my salad!! I love the sweet potatoes here. Another great Gaby salad!

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  15. Monika

    5 stars
    Ah, what a gorgeous salad. I just love the sweet potato and beet additions.

  16. Linda

    5 stars
    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!

  17. Lisa

    5 stars
    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!

  18. Christina Williams

    Hi, Gaby,
    What temperature do you preheat the oven to for the sweet potatoes?

  19. Kevie

    This looks really yummy and unique! I’ve been looking for some new dinner salads! How do you recommend preparing the cooked beets?