We love Cobb salads because they can be enjoyed for any meal of the day, but what to do when winter comes and tomatoes start to taste like cardboard?! We sub in roasted sweet potato and some pomegranate seeds for an extra bright, beautiful Cobb
Makes 4 Servings
What You Need:
- 8 slices bacon
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2 sweet potatoes, cut into ½ inch chunks
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1 Rotisserie Chicken, shredded
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4 hard boiled eggs, halved
- 5 ounces baby kale
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½ red onion, thinly sliced
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½ cup pomegranate seeds1 ripe avocado, halved and sliced
- 1 cup crumbled blue cheese
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Tessemae’s Avocado Ranch, for serving
What You Do:
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Heat oven to 375F. Gather 2 rimmed baking sheets. On one, toss sweet potatoes with olive oil, salt and pepper. On the other, line with foil and arrange bacon on top. Place both in oven and cook. Bacon should be browned and crisp in a bout 15-20 minutes. Drain on paper towels, then crumble. Sweet potatoes should be tender and browning in a bout 20-25.
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While bacon and sweet potatoes cook, prep the other components of the salad. Pull the meat from the rotisserie chicken, slice the eggs, slice the onion, pick your pomegranate, dice your avocado.
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Arrange all components on a large platter. Add Avocado Ranch and serve.
