Spring Vegetable Cobb Salad

Alright my friends. It’s time to load up your shopping cart with allll the goodness that spring produce season has to offer.

And then, then, it’s time to run home and make this colorful spring vegetable cobb salad!

A colorful, crunchy and healthy spring vegetable cobb salad! With asparagus, green beans and a creamy basil dressing! On the table in 30 minutes!

We have some roasted asparagus and green beans. A slightly creamy, basil-packed dressing. Crunchy carrots, radishes and walnuts! Crisp romaine! Dreamy avocado! Chopped hard-boiled eggs!

It’s all here. All combining into one nice little spring party in a bowl.

Now. Don’t go getting all technical on me with the cobb salad title. Because this certainly is no traditional cobb salad. But! There are definite hints of the original and it just seemed like the best way to describe the deliciousness that is this recipe. Capeesh? Cool.

Want another reason to love this salad?

You can have it on the table in just about 30 minutes. I don’t know about you, but as the weather gets warmer and warmer, I get lazier and lazier when it comes to cooking. We need simple, simple, simple! And fast, fast, fast! So that we can spend as much time out in the gorgeous weather as humanly possible. The flowers, the temperatures, the extended daylight!

Oh spring, I sure do like you.

{Side note – Looking for more satisfying salad ideas?? This chopped asian chicken salad and this roasted spring vegetable salad are two of my all-time favorites!}

A colorful, crunchy and healthy spring vegetable cobb salad! With asparagus, green beans and a creamy basil dressing! On the table in 30 minutes!

So, let’s move along to some tips & tricks for the recipe.

  1. Let’s talk how to prepare this dish to keep it nice and fast. Prep the veggies that are going in the oven first! While they are roasting, you’ll have plenty of time to make the dressing and chop / slice all the other salad components. If you do this, the recipe is right around 30 minutes total. (If you are curious, it takes me about 8 minutes to get the roasted veggies going, and then about 15 minutes to prep everything else while they are in the oven!)
  2. I always make the hard-boiled eggs in advance – so these are not included in the recipe time. I love to make a batch on the weekend for snacking (and then just keep some aside for the salad).
  3. As with all salad recipes, feel free to adjust the quantities of the components to your own taste!

With all those colors and textures, how could you not want to dig in immediately? With a sparkling water on the side, please and thank you.

A colorful, crunchy and healthy spring vegetable cobb salad! With asparagus, green beans and a creamy basil dressing! On the table in 30 minutes!

Yield: about 4 to 6 servings, as a main

Spring Vegetable Cobb Salad

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

A colorful, crunchy and healthy spring vegetable cobb salad! With asparagus, green beans and a creamy basil dressing! On the table in 30 minutes!

Ingredients:

For the veggies:

  • 1 medium red onion, sliced
  • ¾ pound asparagus, trimmed and cut into thirds
  • ½ pound green beans, trimmed and cut in half
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • pinch of pepper
  • 2 tablespoons minced fresh basil

For the salad:

  • 6 cups chopped romaine lettuce
  • ¼ cup minced fresh basil
  • 4 hard-boiled eggs, chopped
  • 1 medium ripe avocado, pitted and chopped
  • 4 medium radishes, thinly sliced
  • 1 large carrot, peeled and thinly sliced
  • ¼ cup raw walnuts, chopped

Directions:

For the veggies:

  1. Preheat the oven to 400°F. Add the onion, asparagus, green beans and garlic to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine, then spread in an even layer. Bake for about 18 to 20 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and let cool for 5 minutes. Taste and season with additional salt / pepper if needed.

For the dressing:

  1. Add all the ingredients for the dressing except the basil to a small bowl. Whisk until well combined. Add in the basil and whisk again. Taste and season with additional salt / pepper as desired.

For the salad:

  1. Add the lettuce, basil, eggs, avocado, radishes, carrots, walnuts and the cooled veggies to a large bowl. Add in the desired amount of dressing and toss gently to combine. Serve immediately!

If you are making this for company and want to keep it pretty, top the lettuce with all the salad components and drizzle with the dressing (or serve on the side). But for a regular dinner, I just dump everything into the large bowl and toss!

See the tips & tricks section in the post above for how to keep this recipe to 30 minutes!

Cook Nourish Bliss