This Superfood-Filled Salad Is Our New Favorite

Photo: Courtesy of What's Gaby Cooking.

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 sweet potatoes are my jam. They're constantly stocked in my kitchen because you can use them for so many different recipes: chips/loaded sweet potatoes/wedge fries/noodles — and the list goes on. Today they're front and center in this hearty salad. It’s a game changer, because until this Cobb graced my kitchen, I hated Cobbs.

What? Who says that? Here’s the deal — hard-boiled eggs in my salad are a no-go. 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.

California Cobb Salad
Serves 4

For the salad:
3 California sweet potatoes, peeled and cut into 3/4-inch dice (other sweet potatoes are fine if you don't have access to the West Coast variety)
3-4 heads Romaine lettuce, chopped, 3/4 inch ribbons
4 cooked beets
1 cup heirloom cherry tomatoes, halved
2 ripe avocados, medium dice
1 cup canned chickpeas

For the salmon:
4 6-oz salmon fillets
Kosher salt and freshly cracked black pepper

For the mustard herb vinaigrette:
2 tsp garlic, minced
2 tsp shallots, minced
2 tbsp grainy Dijon mustard
2 tsp dried oregano
2 tsp dried parsley 
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt
1/4 cup red wine vinegar
1 1/4 cups extra virgin olive oil
2 tbsp freshly shredded Parmesan cheese

For the salad:
1. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper.
2. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.

3. In four 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 fillets 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.

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