Almost-Cobb Salad

For lunch I made a super-yummy salad and it was so pretty I just had to snap a picture and share it. Here are the ingredients I used:

  • Spinach
  • Hard-boiled eggs
  • Cherry tomatoes
  • Roasted chicken breast
  • White onion
  • Avocado
  • Roasted sweet potato
  • Vinegar & oil for dressing

The differences between this salad and a classic Cobb Salad are as follows: I used spinach instead of chopped greens, white onion instead of chives, omitted the traditional bacon & cheese, and added roasted sweet potatoes. I was worried that the sweet potatoes might feel out of place, but they really added a richness and sweetness that made the salad that much better. I also threw some sauerkraut on my portion (because I add sauerkraut to everything now #healingfoods) and it added a really nice tang.

This meal was for me and three guys who all complimented the salad profusely. It’s always a WIN when you can feed grown men a salad that A) fills them up and B) they think tastes good.

Plus, it’s just so pretty!

almost cobb salad

9 thoughts on “Almost-Cobb Salad

    • No, I dice them raw! If you’ve got the right knife (a wide one like a chef’s knife gives you the most control) and you’re methodical about slicing then dicing them a few slices at a time, it’s not difficult. It takes a little patience but it’s not so bad. I just spread them out on a sprayed cookie sheet and spray them with oil, season them generously and let them cook for ~20 minutes at 425. Easy and yummy!

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  1. Absolutely beautiful! I would make this happen exactly as you made it, but my husband is allergic to eggs. I try to avoid them to not make him sad, because he loves them a lot. 🙂

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