Sheet Pan Veggie Cobb Salad

Prep Time:

20 minutes

Cook Time:

20 minutes

Serves:

10+

Level:

About the Recipe

Serving up this delicious cobb salad with a vegetarian twist!

Ingredients

Supergreenz salad mix

Baby Arugula

Olive oil

salt and pepper

Black Truffle salt

Hardboiled eggs

Roasted/broiled asparagu spears

Sliced Mushrooms

Cauliflower

Avocado

Cilantro

Red Onions

Scallions

Tomatoes

Cucumbers

Lime juice

Toby's Family Foods Ranch Dressing

Preparation

Preheat your oven to broil. 

Prepare your hardboiled eggs. I fill a pot with eggs then cover with cold water. Heat on medium-high heat until boiling for 11 minutes. Drain and rinse with cold water. Peel and cut in half.

Prep  your cauliflower, asparagus and mushrooms for roasting. Trim and lay out on a baking sheet. Cover with olive oil, salt and pepper. Broil for about 15 minutes. 

Lay out your greens on the sheet pan. I use a mix of super greens and baby arugula. Season nicely with olive oil and salt and pepper. 

Stack your ingredients on the greens in an artistic way. I like to start with my larger veggies/avocadoes then fill in like a painting wherever I need some color or texture. 

Season with salt and pepper and more olive oil. 

Serve with Toby's Family Foods ranch dressing and some warm crusty bread.