Vegetarian Cobb Salad Meal Prep
Packed with a beautiful medley of deliciously roasted veggies, you’re going to love this vegetarian take on the classic Cobb salad!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 meals
- 1 1/4 cup butter lettuce
- 1 cup Asparagus cut into 1-2 inch segments
- 1 cup Scallions greens trimmed off
- 3/4 cup radishes halved
- 3 medium golden beets diced
- 4 medium Carrots sliced
- 1/2 cup English cucumber sliced
- 1 clove garlic grated
- 1 large Lemon quartered
- 2 large hard boiled eggs quartered
- 1/4 cup EVOO plus 2 tbsp for roasting
- 3 tbsp red wine vinegar
- 1/4 tsp Salt
- 1/4 tsp black pepper
- 1 medium Avocado sliced
Preheat oven to 400℉ and line a baking sheet with foil.
In a large mixing bowl, asparagus, scallions, radishes, beets, and carrots with 2 tablespoons of olive oil until well-coated.
Spread veggies onto baking sheet in an even layer with some space between pieces (this may require a second baking sheet). Place on middle rack and roast for 15 to 25 minutes, or until tender and slightly golden.
While the veggies roast, prepare the simple vinaigrette by whisking together the remaining 1/4 cup olive oil, red wine vinegar, grated garlic, salt, and pepper until emulsified/well-mixed. Set aside.
Once finished roasting, place veggies over a bed of butter lettuce and serve with (optional avocado), egg, lemon, cucumber, and a drizzle of vinaigrette (if eating immediately, if not, store vinaigrette separately from salad to prevent wilting).
Serve, store, and enjoy!
Nutrition for 1 out of 4 servings:
10.1g Protein | 23.2g Carbs | 30.8g Fat | 9.4g Fiber | 424 Calories