Vegetarian Cobb Salad Meal Prep
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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
Course: Lunch, Main Dish
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 4 meals

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition for 1 out of 4 servings:
10.1g Protein | 23.2g Carbs | 30.8g Fat | 9.4g Fiber | 424 Calories