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Cobb Salad with Sweet Potato Croutons

I love big salads.  I love having a mix of dark, leafy greens as my canvas, on to which I add and meld so many different foods and flavors.  Most of the time, my salads resemble a Jackson Pollack, if you will (sticking with the painting metaphor here)…a “dumping” of items that I find in my fridge, always being sure to incorporate some fat, fiber and protein into each one.

For last night’s dinner however, there was some method to my madness.

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We wanted Cobb salads.  I rarely order them when eating out (I usually go for something simpler…and with goat cheese), but my fiance is a huge fan.

The classic Cobb salad includes:

  • Iceberg/romaine lettuce
  • Tomatoes
  • Avocado
  • Hard-boiled eggs
  • Blue cheese
  • Bacon
  • Chicken
  • Dressing

As with anything in a restaurant, you don’t know exactly what goes into the food that you order.  Some of the time, you can take an educated guess, but I like to know (i.e. control? Sorry, not sorry) the type of oil in my dressing, and whether or not there are added sugars, as well as the source of the animal products being used.*  I also try to use organic ingredients as much as possible.

Enter this crowd-pleasing cobb salad, which doesn’t skimp on variation or flavor.  There is just as much good stuff to be found.

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.  Enjoy!

This meal is really easy to prepare for (eggs, bacon, and sweet potatoes can all be cooked in advance) and then throw together during the busy work week!

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