Description
A seasonal twist on the classic Cobb salad featuring roasted sweet potatoes, crisp Honeycrisp apples, pomegranate seeds, and a rosemary-apple cider vinegar dressing. Light yet hearty, this all-in-one bowl celebrates autumn’s flavors with a vegetarian protein option.
Ingredients
6 cups mixed greens
1 medium sweet potato, peeled and cubed (about 1 cup)
1 large Honeycrisp apple, sliced (about 2 cups)
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese (vegetarian)
1 hard-boiled egg, chopped
1/2 cup dried cranberries
4 slices halal turkey (prosciutto substitute)
2 tablespoons olive oil
1/4 cup non-alcoholic apple cider vinegar
1 teaspoon honey
1 teaspoon dried rosemary, crushed
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
In a large bowl, combine mixed greens, roasted sweet potatoes, apple slices, pomegranate seeds, feta cheese, hard-boiled egg, cranberries, and turkey slices.
In a separate small bowl, whisk together non-alcoholic apple cider vinegar, honey, crushed rosemary, and a pinch of salt.
Drizzle dressing over the salad and gently toss. Serve immediately or refrigerate for a firmer texture.
Notes
Use halal-certified turkey or substitute with sautéed mushrooms (mushrooms are common vegetarian prosciutto alternatives).
Non-alcoholic apple cider vinegar is essential to adhere to dietary restrictions.
Roasted sweet potatoes and dressing can be made up to 2 days in advance. Store dressing separately to maintain crispness.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg