Cobb Salad with Sweet Potato Croutons

A crowd-pleasing cobb salad with more nutritious ingredients than its class counterpart. 

Cobb Salad with Sweet Potato Croutons

Serves 2

  • 3 cups organic curly kale, chopped
  • 1 cup organic baby spinach, stems removed
  • 2 eggs, hard-boiled
  • 1 avocado, cubed
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup chopped walnuts, toasted
  • 3 strips bacon, cooked and broken into pieces
  • 1 medium sweet potato, peeled (see notes below)
  • 4 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon all-natural honey
  • sea salt and black pepper to taste
  • 1/2 teaspoon dried rosemary (optional)

For the sweet potato:

Pre-heat oven to 400 degrees.  Dice sweet potato and place in a baking dish.  Coat with 1 tablespoon of olive oil, sea salt and rosemary (if using).  Bake 30-35 minutes or until fork-tender.

Toss the rest of the ingredients in a large bowl.  Add sweet potatoes and toss again.  Divide into two salad bowls.

*I encourage everyone to use responsibly sourced animal products whenever possible!  

DinnerElizabeth FuquaDairy-free, Gluten-free, Salad, VegetablesComment