Sheet Pan Cobb Salad with Ranch Dressing & Dip

We’re excited to share this recipe from our friend Lea at @the_platter_girl! Find more delicious recipes from Lea on her Instagram or blog.

• 8+ cups Super greens salad mix
• 2 cups arugula
• 2 Tbsp Durant Oregon Black Truffle Salt
• Olive oil
• 4 avocados, pitted, peeled and sliced
• Bunch of asparagus spears trimmed
• 1/4 head cauliflower
• 8 oz mushrooms
• 1/4 pint grape tomatoes
• 1/4 sliced red onion
• 6 slices of brioche bread cut into cubes
• Toby’s Ranch Dressing
• 4 Hard-Boiled eggs
• 1/4 cup chopped cilantro
• 3 oz Cheddar cheese, cut into cubes
• 3 oz Blue Cheese crumbles

To begin preparing your Sheet Pan Cobb Salad, gather all ingredients. Prepare all the veggies for roasting. Preheat your oven to broil.
Clean and trim the asparagus, cauliflower and mushrooms and lay out onto a baking sheet.

Toss the veggies with olive oil plus black truffle sea salt and pepper and broil in the oven for about 12-15 minutes or until browned and softened. Time it so they come out of the oven about 5 minutes before the rest of the salad is prepared.

Prepare your hardboiled eggs. Peel and slice in half.

Cut your brioche bread and place in a bowl. Toss with olive oil and parmesan cheese and toast in the oven at the same time as the veggies.

Prepare your salad by laying down a large bed of greens on the sheet pan and dress it with olive oil, salt and pepper and any other seasonings you like on your salad. Now top with the rest of the ingredients, Toby’s Ranch Dressing and a squeeze of lime juice + salt/pepper on all the avocados.

Serve with small plates and tongs family-style. Enjoy your Sheet Pan Cobb Salad!

Check out more content from Lea’s Pinterest here!