Roasted Vegetable Cobb Salad
1 min read

Roasted Vegetable Cobb Salad

Looking for a filling salad recipe? We love this creative variation on the classic Cobb salad!

By combining roasted vegetables with a light orange vinaigrette, you get a meal that pops with flavor and health – it’s the perfect dish to serve at your next lunch with the ladies.


  • 2 cups spring mix salad greens (or greens of your preference), washed and dried
  • 2 cups red leaf lettuce, washed and dried
  • 1/8 cup fresh squeezed orange juice
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon roasted sesame oil
  • 1/8 cup fresh basil leaves, thinly sliced
  • 1 whole navel orange, segmented into supremes
  • 1/4 pound asparagus spears, tough ends trimmed
  • 1/4 pound button mushrooms, quartered
  • 4 slices eggplant, peeled and cut into 1/2 in slices
  • 1 large red onion, cut into half rings
  • 2 ounces feta cheese sprinkles
  • 2 ounces ham, no water or preservatives added
  • 2 ounces roasted turkey breast, no water or preservatives added
  • 1/8 cup olive oil divided
  • Salt and freshly ground black pepper


On a large foil-lined baking sheet place onions, mushrooms, asparagus, and eggplant keeping each separate. Drizzle 1/8 cup olive oil evenly over vegetables and sprinkle with salt and fresh ground pepper. Gently toss each veggie to coat but still keeping them separate.

Place sheet in 400 degree oven until all vegetables are nicely browned. Open the oven and toss the vegetables with a pair of tongs every 5 minutes or so. Remove from oven and let cool.

In a small bowl, whisk together orange juice, seasoned rice wine vinegar, olive oil, and sesame oil and set aside.

Toss together greens and fresh basil.

Dress salad by tossing with half the mixture. Taste and add more dressing as preferred. Season lightly with salt a pepper and toss gently.

Ham and turkey may be marinaded in extra dressing.

Plate into two portions. Sprinkle with feta.

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