Roasted Vegetable Cobb Salad


  • 2 cups spring mix salad greens (or greens of your preference), washed and dried
  • 2 cups red leaf lettuce, washed and dried
  • 1/8 cup fresh squeezed orange juice
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon roasted sesame oil
  • 1/8 cup fresh basil leaves, thinly sliced
  • 1 whole navel orange, segmented into supremes
  • 1/4 pound asparagus spears, tough ends trimmed
  • 1/4 pound button mushrooms, quartered
  • 4 slices eggplant, peeled and cut into 1/2 in slices
  • 1 large red onion, cut into half rings
  • 2 ounces feta cheese sprinkles
  • 2 ounces ham, no water or preservatives added
  • 2 ounces roasted turkey breast, no water or preservatives added
  • 1/8 cup olive oil divided
  • salt and freshly ground black pepper


  • On a large foil-lined baking sheet place onions, mushrooms, asparagus, and eggplant keeping each separate. Drizzle 1/8 cup olive oil evenly over vegetables and sprinkle with salt and fresh ground pepper. Gently toss each veggie to coat but still keeping them separate.
  • Place sheet in 400 degree oven until all vegetables are nicely browned. Open the oven and toss the vegetables with a pair of tongs every 5 minutes or so. Remove from oven and let cool.
  • In a small bowl, whisk together orange juice, seasoned rice wine vinegar, olive oil, and sesame oil and set aside.
  • Toss together greens and fresh basil.
  • Dress salad by tossing with half the mixture. Taste and add more dressing as preferred. Season lightly with salt a pepper and toss gently.
  • Ham and turkey may be marinaded in extra dressing.
  • Plate into two portions. Sprinkle with feta.
Print Friendly, PDF & Email