Happy mid-February! (lol, that’s not a thing!) In true post-holiday chaos/peak winter gloom, Aaron got the flu last week and then I got it this week, despite my best efforts to pound the elderberry syrup, vitamin C, and zinc. Needless to say, I’m off to go binge watch something (any suggestions?) next to an economy-sized box of tissues and some homemade lemon ginger tea, but I wanted to quickly pop in and share this extra veg-heavy vegan cobb salad recipe first. I posted it on Instagram a little while back and it’s been a favorite lunch of mine recently, so I thought I’d share it here on the blog as well.
If you’ve ever tried the vegan cobb salad at Cheesecake Factory, this recipe may be a little familiar because I used that surprisingly wholesome salad as my inspiration. My version is super colorful and nutritious with a rainbow of vegetables, including baby lettuce, roasted beets, green beens, and cucumber, plus some sliced avocado, cherry tomatoes, quinoa, chickpeas, and a mixture of chopped almonds and sunflower seeds. I like to buy the beets and chickpeas pre-cooked, which makes assembly very speedy. From there, I dress it all up in a simple lemon maple vinaigrette that’s only four ingredients—perfect for keeping on hand for other salads and bowls throughout the week.
Vegan Cobb Salad
Prep Time: 15 minutes
Easy Vegan Cobb Salad with Lemon Maple Vinaigrette aka all of the vegetables! This recipe is so simple to make and so satisfying.
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