A fall take on the classic Cobb salad uses the season’s best apples, sweet potatoes and pumpkin seeds, finished off with a cider honey mustard dressing.
Autumn Cobb Salad with Cider Honey Mustard Dressing
Recipe tested by Chelsea Zwieg
Makes 4 servings plus extra dressing
- 1 tablespoon olive oil
- 1 sweet potato, cut into small dice
- Salt and pepper to taste
- 8 cups spring mix (or lettuce of your choice)
- 4 hard-cooked eggs, sliced
- 1 avocado, diced
- 1 Honeycrisp apple, thinly sliced
- 1 cup pecans
- 1 cup dried cranberries
- 1 cup diced white cheddar cheese
- ½ cup pumpkin seeds
Cider honey mustard dressing:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ⅓ cup apple cider
- ⅓ cup Dijon mustard
- 1 to 2 tablespoons honey
Heat olive oil in a skillet over medium-high heat. Add sweet potato and cook, stirring often, until tender. Season with salt and pepper.
Place spring mix in a large bowl or on a large platter. Arrange sweet potato, egg, avocado, apple slices, pecans, cranberries, cheese and pumpkin seeds over lettuce.
Make dressing: Combine all ingredients in a blender and blend until smooth. Taste and add additional honey as needed.
Drizzle dressing over salad, to taste. Store remaining dressing in refrigerator up to 2 weeks.
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