Winter Cobb Salad {Recipe}

Happy Monday folks! Another weekend gone, another week begun. I’m in the final push of my photography course and will be presenting my final project next week, so I am trying to get all of my new recipes up on the blog for my presentation. After this one, there are two more new ones, and then my seasons series will be done. Today’s recipe falls under the winter category, and even though summer isn’t too far away, I encourage you to give this salad a try because it’s good any time of year!

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When I create a recipe, my goal is always balance. A plate must be a perfect mixture of sweet and salty, crunchy and creamy, hot and cold. This salad, is a balance-seeker’s dream. Not only is there a wide variety of colors in this festive winter salad, but there is also an array of flavors and textures that lend this to be the least boring salad ever.

The sweet potatoes and maple-roasted beets give the salad its sweetness. The goat cheese is creamy, while the walnuts are crunchy. The balsamic drizzle gives the salad enough tang to offset the sweetness from the potatoes and the coolness from the goat cheese. And lastly, the sprinkle of salt over the top of the salad ties all of the flavors together. It’s also a fact that we eat with our eyes first, and the arrangement of colors in this salad make is satisfying to the eyes and the stomach. This salad can make a great addition to any holiday dinner table or you can add grilled chicken and call it lunch for the week. Either way, I promise this salad will be anything but lackluster.



  • 1 5oz container of baby kale
  • 1/3 cup goat cheese crumbles
  • 1/2 cup walnut halves, chopped
  • olive oil, for drizzling
    For the sweet potatoes:
  • 1 large (or 2 medium) sweet potato, cut into 1-inch cubes
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. cinnamon
  • salt to tast
    For the beets:
  • 3 beets, peeled and chopped into 1-inch cubes
  • 3 Tbsp. coconut oil, melted
  • 1.5 Tbsp. maple syrup
  • salt and pepper to taste
    For the balsamic reduction:
  • 1 cup balsamic vinegar


  1. Preheat the oven to 375° (use convection roast if you have it) and line to large baking sheets with parchment paper
  2. For the sweet potatoes: in a medium-sized bowl, combine sweet potatoes, coconut oil, cinnamon, and salt; toss to combine
  3. Spread evenly on one of the baking sheets and roast for 15-20 minutes, or until soft and starting to brown; let cool slightly
  4. For the beets: in a medium-sized bowl, combine beets, coconut oil, maple syrup, salt, and pepper; toss to combine
  5. Spread evenly on the other baking sheet and roast for 20-30 minutes or until soft and slightly caramelized; let cool slightly
  6. For the balsamic reduction: add the balsamic vinegar to a small saucepan and bring to a boil; reduce the heat and simmer until the cinegar is reduced by at least half and has a syrupy consistency; remove from heat and let cool
  7. Assemble the salad: on a large plate or in a large salad bowl add the baby kale; arrange the toppings side by side in layers; drizzle with the balsamic vinegar and olive oil; sprinkle the salad with salt (very important!) and pepper and serve
  8. Enjoy!

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