Roasted Spring Vegetable Cobb Salad Recipe

Yields: 4 Servings
Prep Time: 20 minutes
Cooking Time: 30-35 minutes


For the roasted vegetables

  • 1 pound asparagus, tough ends trimmed, cut into 2-inch pieces
  • 1 bunch radishes, trimmed and quartered
  • 1 small bunch spring onions or scallions, trimmed and halved
  • 2 medium carrots, peeled and diced
  • 1-2 small beets (golden or red), peeled and diced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the salad

  • 6 cups mixed greens (arugula, spinach, romaine, etc.)
  • 4 hard-boiled eggs, peeled and cut into wedges
  • 1 cup crumbled cooked bacon
  • 1 avocado, sliced
  • ½ cup crumbled blue cheese (or feta)

For the dressing

  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar (or lemon juice)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


1. Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

2. Prep vegetables: Toss the asparagus, radishes, spring onions, carrots, and beets with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.

3. Roast vegetables: Roast for 25-35 minutes, or until tender and slightly browned, stirring halfway through for even cooking.

4. Assemble salad: Place the mixed greens in a large salad bowl.

5. Arrange toppings: Arrange the roasted vegetables, hard-boiled eggs, bacon, avocado, and blue cheese over the greens in rows or sections, creating the classic Cobb salad look.

6. Make the dressing: In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.

7. Serve: Drizzle the dressing over the salad just before serving.


Customize your vegetables: Use your favorite spring veggies! Zucchini, bell peppers, broccoli, or Brussels sprouts would also be delicious.

Protein options: Substitute the bacon with grilled chicken, shrimp, or tofu for different flavor profiles.

Make it vegetarian: Skip the bacon and use a plant-based alternative, or add chickpeas for protein.

Make it ahead: You can roast the vegetables in advance and assemble the salad right before serving.


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