Autumn Cobb Salad with Cider Honey Mustard Dressing
A fall take on the classic Cobb salad uses the season’s best apples, sweet potatoes and pumpkin seeds, finished off with a cider honey mustard dressing.
Makes 4 servings plus extra dressing
1 tablespoon olive oil
1 sweet potato, cut into small dice
Salt and pepper to taste
8 cups spring mix (or lettuce of your choice)
4 hard-cooked eggs, sliced
1 avocado, diced
1 Honeycrisp apple, thinly sliced
1 cup pecans
1 cup dried cranberries
1 cup diced white cheddar cheese
12⁄ cup pumpkin seeds
Cider honey mustard dressing:
1⁄2 cup olive oil
1⁄4 cup apple cider vinegar
1⁄3 cup apple cider
1⁄3 cup Dijon mustard
1 to 2 tablespoons honey
Heat olive oil in a skillet over medium-high heat. Add sweet potato and cook, stirring often, until tender. Season with salt and pepper.
Place spring mix in a large bowl or on a large platter. Arrange sweet potato, egg, avocado, apple slices, pecans, cranberries, cheese and pumpkin seeds over lettuce.
Make dressing: Combine all ingredients in a blender and blend until smooth. Taste and add additional honey as needed.
Drizzle dressing over salad, to taste. Store remaining dressing in refrigerator up to 2 weeks.