Winter Cobb Salad, Vegan and Gluten-Free

The best recipe for Winter Cobb Salad
best recipe winter cobb salad vegan gluten free

Winter Cobb Salad

Topped with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash…

Okay, so I realize this isn’t truly a cobb salad because it doesn’t have bacon, cheese and eggs…but you get the idea!  A true “dinner” salad that combines protein, healthy fats, fiber, green leafy lettuce and much, much more!  I would love to see the antioxidant content of this salad, just look at those bright colors!

Pomegranates have been said to be the most powerful antioxidant rich fruit around.  They contain high levels of polyphenols and flavonoids, which are responsible for improving heart health and protecting against cancer.  When cut down the middle the bright red fruit exposes hundreds of juicy and crunchy seeds.  It’s such a fun fruit to eat.  Kids love them and it’s a great way to incorporate fruit into your little one’s day!

The chickpeas were roasted with a dash of cinnamon and maple syrup to give this salad a seasonal taste.  I added roasted butternut squash, but sweet potato wedges would work nicely as well.  All the cooked ingredients in this salad can be made ahead of time and thrown together at the last minute for a healthy and quick weeknight meal.

best recipe winter cobb salad vegan gluten free

Winter Cobb Salad

The best recipe for Winter Cobb Salad
Prep Time: 7 minutes
Baking Time: 30 minutes
Total Time: 37 minutes
Course: Main Course, Salad
Cuisine: American, Gluten Free, Vegan
Servings: 4
Calories: 467kcal
Cost: $15


  • For the butternut squash:
  • 3 cups butternut squash cubed
  • 1 tablespoon olive oil
  • sea salt to taste
  • For the cinnamon maple chickpeas:
  • 1 can chickpeas drained rinsed and dried (or 1.5 cups cooked)
  • 1 teaspoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • sea salt to taste
  • For the Dijon Vinaigrette:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • sea salt and pepper to taste
  • For the salad:
  • 2 heads romaine lettuce chopped
  • 1 avocado diced
  • 1 pear sliced
  • cup pomegranate seeds
  • cup pecans


  • For the butternut squash:
  • Preheat oven to 400 degrees.
  • Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
  • For the cinnamon maple chickpeas:
  • Turn heat down to 350 degrees.
  • Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
  • For the Dijon Vinaigrette:
  • Whisk all ingredients together until well combined.
  • For the salad:
  • Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy 🙂


Calories: 467kcal | Carbohydrates: 42g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 28mg | Potassium: 905mg | Fiber: 12g | Sugar: 14g | Vitamin A: 12483IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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