Julian and I love a good cobb salad. Now there’s a salad to end all salads. Bacon, eggs, cheese, tomatoes, avocado, chicken and lettuce. That’s a salad I can get behind. It’s like let’s put everything and the kitchen sink on top of some lettuce and call it a day. I’m not complaining. It’s an entire meal on top of leaves, so it’s definitely healthy. That’s how this works, right? Just place anything on top of lettuce and you know you’re making the right choices in life. If we ever see a cobb on a menu, you better believe we’ll be ordering it and because I’m not classy at all, I also order a side of croutons. I don’t know about you, but I can’t have a salad without croutons. I know that croutons aren’t at all traditional when it comes to cobb salads, but I can’t help it. Cubes of toasted bread are just irresistible, let’s face it. We also ask for the blue cheese on the side because I’m not a fan, but Julian can’t get enough of it so he can add it to his portion.
For this month’s collaboration with Go Bold With Butter, I decided to take my favorite salad and give it a seasonal twist. Spring is all about the fresh vegetables that are just calling out to be eaten. So I grabbed a bunch of fresh spring vegetables and roasted them in the oven until charred and crispy. Then I placed them on a bed of butter lettuce and made an easy garlicy butter dressing to cover all the salad with because as we all know by now, butter is the answer to everything. I most definitely don’t have a problem drowning a healthy salad with a ton of melted butter. If you thought I did, then you don’t know me at all. The good news is that it’s incredibly easy to make so you can have dinner on the table in no time at all, but at the same time, the bad news is that it’s super easy to make. So you know what that means? You’ll be making it all the time and once you get a taste of that garlic butter dressing, you’ll want to add it on top of everything. This is a warning.
Let’s start by roasting all of our spring veggies in a super hot oven. Cut up scallions, asparagus, radishes, carrots, yellow beets, and striped beats, and toss with melted butter, salt and lots of freshly cracked black pepper.
**Tip: Feel free to use any vegetable you have on hand or prefer. This is a great salad to make with whatever is in season at the moment. Take a stroll through your grocery store or farmer’s market and pick whatever looks good!**
Spread the veggies out into a single layer and roast in a really hot oven (about 450 degrees F) until charred and super crispy. I like to flip the veggies over halfway through roasting, so that they cook evenly. Remove from oven and let cool slightly.
Meanwhile, let’s work on that delicious butter dressing. It’s super easy. In a small bowl, add the chopped garlic, and whisk together with the melted butter, fresh lemon juice and salt and pepper to taste.
**Tip: Make sure you chop the garlic very fine, so that you don’t end up with large chunks of garlic in the dressing. It’ll be really strong if someone bites onto a large piece of raw garlic. I suggest grating the garlic in with a microplane.**
In a large bowl, spread out a butter lettuce mix (or any kind of lettuce blend you prefer, romaine would be great) and then place the veggies on top in rows, so that you can see everything…just like a traditional cobb salad! I also, added pieces of chopped avocado and hard boiled eggs.
**Note: If you want to add chopped bacon to the salad, along with blue cheese, just like the classic, by all means do so. I wanted to keep things vegetarian so I just omitted the bacon and kept the blue cheese on the side, because you know how I feel about that.**
You can also add pieces of chopped chicken, either leftover chicken or rotisserie chicken from the store if you’d like that added bit of protein. This is such a great salad to make for a healthy weeknight dinner where you don’t want to spend hours cooking. The hardest thing you have to do is roast the veggies and then just assemble the salad. Easy!
Serve the dressing on the side and then just drizzle it over the top when you go to serve the salad. That way people can add as much or as little as they’d like. You can also just use store-bought balsamic vinaigrette, or a simple combination of olive oil and balsamic vinegar. I want this salad to be very easy to get on the table for you!
**Tip: A quick tip for the dressing, you can make it ahead of time as the butter will develop even better flavor as the garlic and lemon infuse into it. Store it in the fridge and then just warm over the stove or in the microwave until just melted through. You don’t really want the dressing to be hot, so the warming is just to make it pourable.**
You can find the recipe for this Roasted Vegetable Cobb Salad over on the Go Bold With Butter site! Click on those links to print off the recipe and make this awesome salad for yourself! While you’re there, take a look at all the other recipes I’ve contributed to the site! I’m sure you’ll find something else you can’t live without!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
I could eat that salad morning, noon, and night. It looks delicious!! I really love the way salads are trending — having the ingredients featured together vs. tossed in the salad. The colors really pop right out! Thank you for sharing your version of cobb salad.
Right, Marisa? I feel like salads are becoming hip, in a good way. I’m so glad you like this one. I hope you’ll give it a try soon! Thanks for your constant support!
Yummy!
i’m not a huge fan of lettuce or greens, but i love roasted vegetables (and lemon butter dressing seals the deal!).
Haha, I know what you mean Heather. The butter dressing makes eating greens bearable!
FYI, I went to the Go Bold with Butter website and their recipe says to bake for 15-20 minutes in a 375 degree oven, not 450 as your post suggests. The lower temp would stop the butter from burning but I doubt the veggies would be roasted in 15-20 minutes. Just a tip for anyone following the link.