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Vegan Cobb Salad with Roasted Sweet Onion Dressing
Leave off the avocado, and this becomes a great make ahead salad. Rather than mixing the dressing on the lettuce, start by putting the dressing in the bottom of a mason jar. Add the other ingredients with the heartier and heavier toppings towards the bottom (onions, beans, tomatoes, carrots, etc.) and adding the lightest ingredients (lettuce) at the top. Shake when ready to serve and top with freshly cubed avocado.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
Dressing
- 6 garlic cloves, peeled and chopped rough
- 2 large Vidalia onions, peeled and chopped rough
- 1/2 cup olive oil, plus more for roasting garlic and onions
- 4 tablespoons apple cider vinegar
- 2 tablespoons cup fresh lemon juice
- 2 tablespoons fresh summer savory, leaves stripped from woody stems
- Kosher salt
- Freshly ground pepper
Salad
- 4 cups romaine lettuce, torn into bite sized pieces
- 2 cups quinoa, cooked
- 1/2 cup toasted pecans, chopped
- 1/2 cup toasted sunflower seeds
- 2 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 avocado, 1/2 inch cubes
- 16 cherry tomatoes, cut in half
- 15 oz can garbanzo beans, drained and rinsed
- 1 medium cucumber, 1/2 inch pieces
- 1 medium carrot, shredded
- 1 small red onion, chopped small
- 1 cup cooked fresh or thawed frozen corn kernels
Instructions
- Preheat the oven to 425° with cast iron pans inside. In a medium bowl, toss onions with olive oil and a pinch of salt and pepper. Carefully divide onions between hot pans and toss to distribute evenly. Add garlic pieces on top trying to have them sit on top of onions at first. Roast for about 10 minutes, stirring once, until the onions and garlic are lightly charred and soft. Let cool.
- Transfer the onions and garlic to an immersion blender beaker. Add the cider vinegar and lemon juice and puree until smooth. Transfer mixture to a mason jar. Add olive oil, cover and shake until emulsified. Season the dressing with summer savory, salt and pepper.
- Place the lettuce into a mixing bowl. Pour some dressing into the bowl and gently toss with the lettuce and transfer to a serving plate.
- Place the quinoa, pecans and sunflower seeds into the mixing bowl. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper. Gently toss ingredients together.
- Place the quinoa mixture and all other remaining ingredients side-by-side (in rows) over the salad.
- Pour dressing evenly over the salad. Serve right away.
Inspired by:
https://www.thecheesecakefactory.com/about-us/our-recipes/vegan-cobb-salad/
https://www.foodandwine.com/recipes/southern-cobb-salad-with-roasted-sweet-onion-dressing
http://www.kitchenproject.com/history/CobbSalad.htm