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Cecelia's Good Stuff

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The Perfect Vegan Cobb Salad

The-Perfect-Vegan-Cobb-Salad-Recipe

This is an amazing salad loaded with vegetables in a array of colors. This salad is not lacking protien, it is loaded with plenty of smart healthy vegan friendly proteins. Simply serve it with your favorite dressing and you have a hearty weeknight dinner.
The Perfect Vegan Cobb Salad
CeceliasGoodStuff.com | Good Food for Good People

The Perfect Vegan Cobb Salad
Serves 4
Fall is time for great food. You can find almost anything made with pumpkin these days. From pumpkin Oreos to pumpkin almond milk. The list goes on and on. Fall in New Mexico is chile roasting season. Our Hatch Green Chile is in abundance. This morning I drove to the local market. It smelled so good. They were roasting fresh chile near the entrance. It made me want to go right home and make something delicious with fresh roasted green chile. I have been posting lots of recipes using green chile . . . see below. I wanted to take time and note that the word chile is common to native New Mexicans and most people from the greater southwest region of the United States. The word chile can be spelled either way with an “e” or chili with an “i”. In our state we usually refer to a bowl of chili spelled with and “I” otherwise when referring to a chile pepper we use the letter “e”. Well there you have it. And the recipe below is not made with chile . . . it is a Vegan Cobb Salad. My daughter recently decided to try the vegan diet . . . thus no animal products. It is a little difficult, since I enjoy cheese. My Grandfather is probably rolling over in his grave, due to the fact that he was from Greece and he made cheese for a living. I must say cheese is a favorite in my house. So I often serve it on the side. If anything her diet has made me very aware of animal products in foods. It is not hard to avoid them since I made most everything from scratch. But it can be hard to find good tasting products that are vegan. In my opinion there is a lot of opportunity for improvement. The salad below is vegan friendly made with quinoa, beans and nuts for protein. I did purchase roasted beets, they are not bad, but I do prefer roasting my own. This giant platter served four very hungry people but it could feed up to six. Please let me know what you think of it. I love hearing from you. You always make my day. Stay tuned for more delicious recipes. See my Pinterest for Everything Pumpkin, Southwest Flavor and Halloween Ideas. Looking forward to hearing from you soon. Bon Appetit, Cecelia
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 6 ounces Mixed Greens
  2. 1 cup julienned carrots
  3. 1 medium roasted beet, sliced
  4. 1 cup green beans, slightly steamed
  5. 1 medium tomato, chopped
  6. 1 cup cooked quinoa (cooked according to package directions)
  7. 4 button mushrooms, sliced
  8. 1 cup cucumber, sliced
  9. 1 cup garbanzo beans
  10. 1 tablespoon sunflower seeds
  11. 1/4 cup almonds, chopped
Instructions
  1. In a large platter spread greens.
  2. Layer with carrots.
  3. They as seen below line the platter with beets, green beans, tomato, quinoa, mushrooms, cucumber, and beans.
  4. Sprinkle quinoa with sunflower seed and chopped almonds.
  5. Drizzle with your favorite dressing and serve.
Notes
  1. This recipe feeds 4 hungry people or 6 not so hungry people.
  2. Serve with bread or crackers and your favorite dressing.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
The-Perfect-Vegan-Cobb-Salad-Recipe

Loaded with super foods to make this a healthy dinner option. You will find sunflower seeds, Spanish almonds, garbanzo beans, and fresh green beans in this recipe, adding plenty of protein for the vegan and vegetarian diet.
The Perfect Vegan Cobb Salad
CeceliasGoodStuff.com | Good Food for Good People

The-Perfect-Vegan-Cobb-Salad

I used a mixed green prepackaged mix to make this an easy dinner option. I precooked the quinoa the night before and stored it in the fridge so it would be cold for the salad. The extra quinoa makes great leftovers. You can store it and use it for up to three days later.
The Perfect Vegan Cobb Salad
CeceliasGoodStuff.com | Good Food for Good People

Shown here are the few simple ingredients I used to make the delicious pomegranate vinaigrette.

Shown here are the few simple ingredients I used to make the delicious pomegranate vinaigrette. Click here for the recipe – Pomegranata Vinaigrette Recipe
CeceliasGoodStuff.com | Good Food for Good People

Halloween-Toffee-Apple-Dip-Recipe

Halloween will be here before you know it. Here is a fun Halloween Toffee Apple Dip Recipe.
Click here for the recipe – Halloween Toffee Apple Dip
CeceliasGoodStuff.com | Good Food for Good People

Cecelia Dardanes, sign up for my weekly email and receive a copy of my EBook, "Creative Cooking with Cecelia at Casa Linda"

Thanks for stopping in! Bon Appetit, Cecelia Dardanes. When you sign up for my weekly email you receive a copy of my EBook, “Creative Cooking with Cecelia at Casa Linda”

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  1. […] A great tip: I used a mixed green prepackaged mix to make this an easy dinner option. I precooked the quinoa the night before and stored it in the fridge so it would be cold for the salad. The extra quinoa makes great leftovers. You can store it and use it for up to three days later. For this tasty recipe click here – The Perfect Vegan Cobb Salad Recipe […]

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