Yields: 4 Servings
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Ingredients
For the roasted vegetables
- 1 pound asparagus, tough ends trimmed, cut into 2-inch pieces
- 1 bunch radishes, trimmed and quartered
- 1 small bunch spring onions or scallions, trimmed and halved
- 2 medium carrots, peeled and diced
- 1-2 small beets (golden or red), peeled and diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the salad
- 6 cups mixed greens (arugula, spinach, romaine, etc.)
- 4 hard-boiled eggs, peeled and cut into wedges
- 1 cup crumbled cooked bacon
- 1 avocado, sliced
- ½ cup crumbled blue cheese (or feta)
For the dressing
- ¼ cup olive oil
- 2 tablespoons white wine vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. Prep vegetables: Toss the asparagus, radishes, spring onions, carrots, and beets with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast vegetables: Roast for 25-35 minutes, or until tender and slightly browned, stirring halfway through for even cooking.
4. Assemble salad: Place the mixed greens in a large salad bowl.
5. Arrange toppings: Arrange the roasted vegetables, hard-boiled eggs, bacon, avocado, and blue cheese over the greens in rows or sections, creating the classic Cobb salad look.
6. Make the dressing: In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
7. Serve: Drizzle the dressing over the salad just before serving.
Tips
Customize your vegetables: Use your favorite spring veggies! Zucchini, bell peppers, broccoli, or Brussels sprouts would also be delicious.
Protein options: Substitute the bacon with grilled chicken, shrimp, or tofu for different flavor profiles.
Make it vegetarian: Skip the bacon and use a plant-based alternative, or add chickpeas for protein.
Make it ahead: You can roast the vegetables in advance and assemble the salad right before serving.
