California Cobb Salad

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!!

Also please don't forget to check out yesterdays meal plan that has a link for those of you looking for where to donate for the Los Angeles Fires.

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

• Sweet potatoes
• Romaine lettuce
• Beets
• Cherry tomatoes
• Avocado
• Canned chickpeas
• Salmon filets
• Kosher salt and freshly cracked black pepper
• Garlic
• Shallot
• Grainy Dijon Mustard
• Dried Oregano
• Dried Parsley
• Red Wine Vinegar
• Olive Oil
• Parmesan Cheese

How to Make

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.

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

Similar Recipes

California Cobb Salad

Author: Gaby Dalkin

4.9 from 8 votes

a fresh take on a cobb salad loaded with salmon, sweet potatoes, avocado and the most delicious mustard vinaigrette!

Print Recipe Pin Recipe Review Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine Mediterranean, American

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Swap out the salmon for chicken if you prefer. You can also leave off the meat for a side salad.

Nutrition Information

Calories: 643kcal | Carbohydrates: 49g | Protein: 33g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 64mg | Sodium: 547mg | Potassium: 2326mg | Fiber: 18g | Sugar: 13g | Vitamin A: 43599IU | Vitamin C: 31mg | Calcium: 207mg | Iron: 6mg

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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