April 4, 2017

Spring Vegetable Cobb Salad

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This colorful, crunchy and hearty spring vegetable cobb salad is perfect for the season! Filled with roasted veggies and a creamy tahini basil dressing, it’s healthy and satisfying. Dairy free, gluten free and grain free.

A white bowl filled with Spring Vegetable Cobb Salad and a fork and napkin to the side.

Alright my friends. It’s time to load up your shopping cart with allll the goodness that spring produce season has to offer so you can make colorful cobb salad!

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

So that we can spend as much time out in the gorgeous weather as humanly possible. 

An overhead view of a bowl filled with Spring Vegetable Cobb Salad and a jar of dressing to the side.

Tips & Tricks For This Vegetarian Cobb Salad

  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.

Side angle view of Vegetarian Cobb Salad with a fork in the bowl and a jar of dressing in the background.

Additional Hearty Salads You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from 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!

Spring Vegetable Cobb Salad

Yield: about 4 to 6 servings, as a main
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This colorful, crunchy and hearty spring vegetable cobb salad is perfect for the season! Filled with roasted veggies and a creamy tahini basil dressing, it’s healthy and satisfying. Dairy free, gluten free and grain free.

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

Instructions

For the veggies:

  1. Preheat the oven to 400°F.
  2. 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.
  3. Bake for about 18 to 20 minutes, stirring once halfway through, until the veggies are tender.
  4. 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!

Notes

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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 124mgSodium: 241mgCarbohydrates: 17gFiber: 6gSugar: 7gProtein: 9g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
Dairy Free, Easter, Gluten Free, Grain Free, Lunch, Main Dish, Meatless, Recipes (ALL), Salad, Seasonal, Soy Free, Vegetarian, Weeknight
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