Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette


Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette is a filling, gluten-free entree salad that celebrates Spring produce.

Roasted Spring Vegetable Cobb Salad |

Hey, hey everybody, what’s happening? I hope you had a fabulous weekend and great start to your week. I’ve just returned from a girl’s trip to Las Vegas!


A few of my favorite ladies and I convened from around the country for a weekend filled with sunshine, food, fun, and Britney Spears. Oh yes. The four of us are die-hard Britney fans from way back in the day – Britney’s first concert was the first concert ever went to – and as soon as we heard she was setting up shop for two years in Planet Hollywood for her Pieces of Me show, we started researching tickets and a way to make it happen. I love it when a plan comes together.


Although it was so very cool seeing my home girl “live” on stage, home girl is also, shall we say, tired. I guess having two kids and a show in Vegas will do that to you. Was it the production I was hoping for? Mmmm, not really. Was it still an awesome night rocking out to all my favorite Britney songs with my best girls? Heck yes! (Sorry, having a Miley moment here!)


Although Brit-Brit’s game wasn’t on point, the food scene in Vegas totally was. My favorite meal of the trip was at Mon Ami Gabi, a French bistro in the Paris Hotel and Casino overlooking the Bellagio hotel and fountain. I’ve been wanting to eat at the restaurant the past two times I’ve been in Vegas but it never worked out for whatever reason. SO glad we were finally able to make it happen – the food and drinks were spectacular and we felt like we were on a bustling Parisian patio (minus the GIRLS sign – HA!)


Mon Ami Gabi has a whole gluten-free menu, which I was ecstatic about, and my entree came with gluten-free bread and olives. Love when you get food before your food.


I thought the bread was housemade but it was actually toasted Udi’s, which I haven’t loved at home in the past. It was perrrrfect at MAG though. Totally could have passed for the real thing.The waiter told us everyone says that. Weird!


As good as the starter was, my entree was mouthwateringPerfectly seasoned sauteed salmon on a bed of dried cranberry-studded wild rice and quinoa surrounded by an orange butter sauce. I could have licked the plate clean. Who knows, maybe I did…


One of my friend’s Mom’s girlfriend lives out in Vegas so she met us for lunch and we just had a wonderful time. Good, nay, great food, fun, and friends. What more can you ask for?


By the way, honorable food mention goes to this seared Ahi tuna from Lavo inside the Venetian, where we stayed. OMG.


No trip to Vegas would be complete without a Bellagio fountain shot, so here you go. Enjoy! ;)


Now, although I was whooping it up in Vegas this past weekend I was sad to have missed the opening of the downtown farmer’s market here in town. It’s one of the biggest in the country and the unofficial kickoff to the summer season in my opinion.

That being said, there’s not a whole lot to choose from in terms of produce right now, especially after the insanely cold spring we’ve had, but I wanted to challenge myself to create a recipe using what is available, and this gorgeous Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette is what I came up with!

Roasted Spring Vegetable Cobb Salad |

Fresh spring veggies like beets, asparagus, and radishes are simply seasoned then roasted to really bring out their delicious flavors, then paired with classic cobb salad ingredients like crumbled bacon, sliced hard boiled eggs, and cheese. Honey chevre to be exact, which nearly made my head explode it was so good.

If you’re like me and see these veggies at the Farmer’s Market every week in the spring and aren’t exactly sure what they heck you’re supposed to do with ’em, this salad is for you. It’s so delicious and hearty, and made me feel really good about actually being able to enjoy those sometimes hard to use foods. Give it a try!

Roasted Spring Vegetable Cobb Salad |

Start by making a couple hard-boiled eggs – a cobb salad staple. This salad recipe serves two so technically you’ll only need 2 hard-boiled eggs but I always make extra to keep around for breakfast and snacks. My current favorite way to enjoy them is sliced in half then topped with an avocado slice, salt, and pepper. Heavenly!

Add the eggs to a pot then cover the tops by 1″ with cool water. Bring the water to a boil then place a lid on top, remove from the heat, and then let the eggs steam for exactly 12 minutes. Remove the eggs to a bowl filled with ice water then let them chill out (literally – ha!) until they’re cool enough to handle.

Once the eggs are cool enough to handle, lightly smash each one down on a cutting board then roll it with a little bit of force to crack the egg all the way around. Then, peel!

Tip: always peel hard-boiled eggs when they’re freshly cooked. If you refrigerate with the shell on then try to remove it later it’s nearly impossible to peel.

Meanwhile, get the bacon cookin’. Bacooooon! Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. You’ll only need 3 slices of bacon for this recipe, but c’mon, when’s the last time you only made the amount of bacon a recipe calls for?

Place the baking sheet into a COLD oven THEN set it to preheat to 400 degrees. The bacon will cook low and slow while the oven heats up resulting in crispy, perfectly cooked bacon. My mouth is watering at the memory! Like I said, your bacon will cook as the oven preheats but if it’s not as crisp as you’d like it when the oven is done preheating, just let it stay in there and bake for a few minutes longer.

Time for those spring veggies. Again, I used beautiful golden beets, asparagus, and radishes, but use whatever you have available in YOUR area. I can almost guarantee that whatever it is, it’ll roast fabulously.

Start with the golden beet. You’ll need 1 large beet or 2 small ones, and you can absolutely use a red one if that’s all you can find. Just know that your fingers may be stained a little pink after handling them. Slice off the top and bottom then peel and cut into large pieces. Toss with extra virgin olive oil, salt, and pepper (there’s no magical amount, just use what feels right,) then pop into the preheated oven on a baking sheet to roast for 15 minutes.

Meanwhile, slice the tops and bottoms off 1 bunch radishes then cut each one in half or into quarters if they’re large. Toss with EVOO, salt, and pepper, and then add to the baking sheet with the beets and roast for 10 minutes. You will LOVE roasted radishes. I can’t believe I waited 30 years to try ’em!

Finally, trim 1/4lb asparagus then chop into 2″ sections and, you guessed it, season with EVOO, salt and pepper. Add them to the sheet pan with the roasted beets and radishes then roast for 5 more minutes.

So, to recap, the beets will have roasted for 30 minutes total, the radishes for 15 minutes, and asparagus for 5. Got it? Good!

While the veggies are roasting, make that Honey-Herb Vinaigrette which is very Farmer’s Market friendly as there’s always a ton of local honey and herbs at the market in the spring time. In a jar or bowl add 1/4 cup extra virgin olive oil, the juice of 1/2 lemon, 1 Tablespoon honey, 1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh herbs of your choice,) salt, and pepper then shake or whisk to combine.

My original intent for this vinaigrette was to use fresh herbs but of course my fresh thyme went missing in the black hole that is my fridge when I went to find it. Good lesson though – when swapping dried herbs for fresh, use 1/3 of the amount. I would have used 1-1/2 teaspoons fresh thyme in this recipe, but used 1/2 teaspoon dried thyme instead. Still delectable!

Line the roasted spring vegetables, sliced hard-boiled eggs, crumbled bacon, and 1oz honey goat cheese (seriously you must find and try honey chevre!) on a big bed of fresh spring greens. I used arugula which I always think is too fancy for me but then remember it’s frisee that’s just a bit too…much… Arugula though? Fabulous! Drizzle the Honey-Herb Vinaigrette on top then dig in!

Roasted Spring Vegetable Cobb Salad |

Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrett

serves 2


Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette is a filling, gluten-free entree salad that celebrates Spring produce.


  • 2 eggs
  • 3 slices bacon
  • 2 small or 1 large red or golden beet, trimmed on both ends, peeled, and then chopped large
  • 1 bunch radishes, trimmed on both ends then halved or quartered if large
  • 1/4lb asparagus, trimmed then chopped
  • extra virgin olive oil
  • salt and pepper
  • 2oz honey goat cheese, crumbled
  • 5oz arugula, baby kale, baby spinach, or romaine (or any spring lettuce you like!)
  • For the Honey-Herb Vinaigrette:
    • 1/4 cup extra virgin olive oil
    • juice of 1/2 lemon
    • 1 Tablespoon honey
    • 1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh thyme)
    • salt and pepper


  1. Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)
  2. Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Line bacon on top of cooling rack then place inside a cold oven. Turn oven to preheat to 400 degrees. Bacon will cook as oven heats up. If bacon's not crispy enough after the oven is finished preheating, let it bake for a few more minutes. Crumble when cooled.
  3. Toss chopped beets with extra virgin olive oil, salt, and pepper then roast in preheated oven for 15 minutes. Remove sheet pan then flip beets.
  4. Toss chopped radishes with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets. Roast for 10 more minutes. Remove sheet pan then flip radishes.
  5. Toss chopped asparagus with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets and radishes. Roast for 5 more minutes.
  6. Meanwhile, combine ingredients for Honey-Herb Vinaigrette in a jar with a tight-fitting lid or bowl then shake or whisk to combine.
  7. Divide lettuce between two plates then make rows of roasted vegetables, sliced hard-boiled eggs, crumbled bacon, and crumbled goat cheese. Drizzle with vinaigrette then serve.

This recipe is courtesy of Iowa Girl Eats,

Roasted Spring Vegetable Cobb Salad |

Usually after photographing food I can wait to get back into the kitchen to devour it, but not this salad. I ate the entire thing right over my photography background. (#worthit) Enjoy this absolutely yummy, roasted taste of spring!

Roasted Spring Vegetable Cobb Salad |

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  1. Colleen 05.06.2014

    Yum, that looks fabulous! I went to my farmers market this past weekend and all they had vegetable-wise was lettuce :( Maybe next week…

    I’ve heard the exact same thing about Britney! I still think it would be a show worth seeing though

    • Kristin 05.06.2014

      It was definitely worth it – if anything just because I would have always wondered how it was if I never got the chance to go!

  2. Stunning visual appeal on the salad…..

    I also like to check out roadside stands for fresh produce all summer into fall, sometimes you really score cheap. I get things like peppers cucumbers and summer squash for 25 cents a piece! Beets and rhubarb too! But I still love Farmers Markets.

    And I would encourage everyone to grow their own herbs this year! They’re easy and fun! I supply all my neighbors with free herbs all summer so if you live close…..swing by…hehe

  3. This salad looks amazing! What a great challenge since, like you point out, there is not much produce available at the farmer’s market yet!

  4. Pam 05.06.2014

    How ironically cool…I was in Vegas for a three day weekend too! Britney was on the top of my list but my daughter was begging to see Criss Angel (who was equally so-so). I loved enjoying the great variety of food too, although I sheepishly admit we stopped at my fav burger joint (In and Out) a couple times because they do not have them back here in Illinois. Glad you had a great girls out! The veggie cobb salad looks delish!

    • Kristin 05.06.2014

      If we had a car we would have been there too – I&O is a total treat! ;)

  5. Loving your salad!! Loving the fresh colors! Sounds like you had a great weekend!

  6. Elaine 05.06.2014

    This salad looks amazing!!

  7. Jackie 05.06.2014

    I just got back from Vegas too!

  8. Thanks for the hard boiled egg tip! I always find that process to be SO frustrating!

  9. Kristin from MN 05.06.2014

    I too am a Britney fan from back in the day! LOL! My friends and I went to her concert a few years ago and she lip synced the whole thing, but it was still so fun to see her in person! Haha! Does she lip sync in Vegas? And YES PLEASE you need to recreate that salmon meal you had in Vegas… OMG it looks so amazing!!!

    • Kristin 05.06.2014

      Of course she does! I wasn’t that upset about her lip synching because that’s kind of a given with her, but the DANCING was atrocious! She didn’t even try. :/

  10. Looks like you had a great time in Vegas! I wish I could see Britney in concert! I’ve been a fan of hers for ages!

    That cobb salad looks so delicious! I like how the ingredients are roasted. That vinaigrette also looks yummy!

  11. Matt Robinson 05.06.2014

    An absolutely beautiful salad, wow!

  12. Jennie M. 05.06.2014

    Whoa – the hubby and I were just in Vegas this past weekend too! I could have gone to see Brit-Brit if I were on my own, but we ended up getting last-minute tickets to Cirque du Soleil’s Zarkana – breathtaking!

    My food allergies prevent me from getting too adventuresome when traveling, but my top restaurant was SHe by Morton’s Steakhouse. Sometimes you just need a well-prepared steak!

  13. Hope 05.06.2014

    My very dear friend and (former)coworker is the drummer for Britney Spears. I hope you atleast liked the band? lol
    glad you had fun!!

    • Kristin 05.06.2014

      Too funny – I actually did remark that it was cool she had a live band up on stage, and that they did a great job! I’d be curious to hear what he thinks of the show. Obviously they’re not watching if they’re playing, but they’ve got to have an idea of how it is!

      • Hope 05.06.2014

        I can’t comment here in public what he says.. lol

        but he loves being there!!

        oh, and he said Britney is very sweet.

        • Kristin 05.06.2014

          Bahaha, ok, glad to know it wasn’t just us and our high expectations. :) She was very sweet, I definitely agree with that!

  14. I also missed the first week of my local farmer’s market, but I’ll totally be there this weekend! I love radishes, but have never had them roasted only raw in salads. I can’t wait to try them roasted! Thanks, Kristin!

  15. Joanna Gehrke 05.06.2014

    This salad is brilliant! I adore golden beets. Such a fun girls trip, too!

  16. Debbie Anderson 05.06.2014

    Hello Kristin~
    I used to regularly get your posts via email and somehow the last 2 weeks they have not been coming through. I’ve signed up again and it says “you are already signed up to receive…”. I look forward to your yummy recipes and the updates on the very adorable Lincoln. Any suggestions as to why this is happening?

    • Kristin 05.06.2014

      Hi Debbie! Have you checked your spam/junk folder to see if they’re going in there for some reason?

      • Bri 05.06.2014

        many blogs have recently experienced issues with Feedburner and have switched services I’ve noticed certain blogs have stopped sending emails so you may be included in this issue.

  17. Yay! I was looking for a recipe just like this yesterday. I lack the creative ingenuity to come up with something on my own. So excited to have a use for the thyme that is growing in my garden!

  18. Tanah 05.06.2014

    Wow I’ve never thought of roasting radishes! This salad looks amazing!

  19. Look at all that amazing food! Love this salad too. I just said earlier today that I need to make a good entree salad soon.

  20. Debbie Anderson 05.06.2014

    Hello Again Kristin.
    With regards to my earlier post, I have checked junk folder and they do not show up there either. I also follow Mel’s Kitchen Cafe and she addressed this in a post yesterday. Sadly my top 4 food bloggers are no longer coming to my email. Maybe you could refer to what Mel’s Kitchen Cafe had to say with regards to this wide spread problem. Sure LOVE your recipes.

  21. Your dishes are always so picture perfect!

    I’m inspired!


  22. This looks perfect! Great idea using roasted in-season veggies for a cobb salad. I can’t wait to give this a try.


  23. LaurenO 05.06.2014

    Next time you are in Chicago there is a Mon Ami Gabi in the Lincoln Park neighborhood as well as suburban Oak Brook Terrace :)

  24. Danielle 05.06.2014

    This salad looks absolutely delicious! Looks like you had a great time on your trip!

  25. Heather 05.06.2014

    That salad is making my mouth water! I love beets and asparagus…and bacon! I am also long overdue a trip to Vegas. It looks like such a great time! Check out these other inspired salads:

  26. This Cobb salad looks amazing! Not a meat eater so I’ll leave the bacon for my other half and stock mine up with those delicious looking roasted radishes. We are settling into autumn and winter here in Australia so there are plenty of roasting friendly vegetables going around. I can’t wait to try them.
    I’m hoping Britney is still performing next time I make it to the USA, even if she is a little tired it would be great to rock out to the hits I grew up with :) Glad you had a great time in Vegas!

  27. Nat 05.06.2014

    How big a part does the honey in the cheese play in getting a balance of flavor? I know I won’t find that here, so will normal chevre work?

    Love your recipes by the way! Your hummus meatloaf is on our regular cycle in my house!

    • Jennifer 05.06.2014

      I made it tonight with regular chevre tonight and it still tasted wonderful. It is the creaminess of the cheese with the honey dressing that makes it so yummy! My husband is not a sweets person so I told him I would skip the honey-cheese.

    • Kristin 05.07.2014

      Regular chevre will definitely still work!! Honey chevre is just an extra treat if you can find it. :)

  28. eat good 4 life 05.06.2014

    Oh wow, how fun. I have never been to Las Vegas but I intend to soon now that my little brother just moved there. Great looking salad. I love the mixture of the veggies and the meat in it!

  29. Jennifer 05.06.2014

    My husband and I had this salad tonight and it was beyond wonderful! I just love your salad dressings! We ended up using carrots, as I could not find just one beet anywhere near me. I’m kind of new to beets, so I wasn’t going to buy an entire bunch and our hy-vee had no price for them once again. (About 1/3 of the produce never has a sign or price.) Carrots in the fridge so carrots to the rescue! Thanks for another delicious meal!

  30. I miss going to the farmer’s market. When I lived in Washington state, I went every single Friday. Farm fresh produce is the best!

  31. This salad is going into my lunch rotation right now!
    I can’t wait for the radishes to grown in Mom’s garden so I can eat them.
    My grandma has actually roasted radishes for as long as I can remember. Who knew she was so trendy ;)
    Thanks for this great recipe!

  32. Teal 05.07.2014

    I love looking at your photographs. You must have an amazing camera to get those close up photos so fabulously. Salad looks amazing!

  33. Je suis tomƄée sur ce site par mégarde puis jje ne
    le regrette pas du tout !!!

  34. Trisha 05.08.2014

    A few friends and I have talked about getting together for a very similar Britney/Vegas weekend. I’m bummed to hear the show was’t all you’d hoped for, but can’t say I’m surprised. I’ve had tickets to see Britney twice and both concerts were cancelled for different reasons so I’ve only ever seen her open for *NSYNC. Knowing my luck I’d get all the way to LV and she’d cancel, but at least there would be plenty of other things to do!

  35. […] my friend and I were walking out of the airport after our weekend in Vegas she inhaled deeply and said, “Ahhh, it smells like Iowa!” I followed suit, and […]

  36. […] many flavors!] Roasted Spring Vegetable Cobb Salad with Honey Herb Vinaigrette via Iowa Girl […]

  37. Lois 05.12.2014

    Great salad – made it this weekend. The honey goat cheese was a great addition and it was my first time trying yellow beets. Roasted radishes – who knew?

  38. Laura 05.13.2014

    Just tried this salad tonight. Now there are times on a game day where I’m known to have 3 IGE recipes going at once, but this is one of my new favs! All of the flavors went so well together! Let it be known that May 13 is the day my boyfriend said “these beets taste really good in this!” Haha

  39. Melissa 05.14.2014

    That salad looks insanely delicious…I was intrigued at the words Cobb Salad – my all time favorite. And Vegas with your girlfriends, how incredible!

  40. Danielle 05.16.2014

    I made this salad last night and we loved it. I added in butternut squash and roasted it with the golden beats. So good and even my husband liked it. Thanks for sharing. This will definitely be in our rotation.

  41. […] came to me while I was trying to decide what to do with all the basil that’s growing out on herb hill. It’s a jungle out there! Pairing it with fresh tomatoes is delicious but has been done a […]

  42. […] Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette […]

  43. Austin 09.17.2014

    That salad looks great. I just harvested some lettuce and may have to give that one a try.

  44. […] Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette // Iowa Girl Eats […]

  45. Spring Meal Ideas 04.10.2015

    […] Roasted Spring Vegetable Cobb Salad via Iowa Girl Eats […]

  46. Kirsten 06.20.2015

    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it!

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