Cheesecake Factory Vegan Cobb Salad (Copycat!)
Cheesecake Factory Vegan Cobb Salad – Copycat recipe! Loaded with lots of vegetables, garbanzo beans, quinoa, & nuts. Super easy, fresh, and filling!
This salad from Cheesecake Factory is one of my favorite salads of all time.
It’s loaded with so many vegetables. The color and flavor and texture in this salad is out of this world.
Recipe modifications:
Add or leave off whatever vegetables you like/don’t like.
But I do encourage you to try golden beets! I don’t love beets. But golden beets have a much less dirty flavor to them.
Roasted sweet potatoes would be great in this salad too.
You can use store bought dressing instead of making your own.
I know it’s a vegan salad – but it’s so good topped with salmon or grilled chicken!
Can you make this ahead of time?
You can make the dressing a few days ahead of time.
For the salad, I would prep all the vegetables. But I wouldn’t dress the salad until you are ready to serve it!
What to serve with this Cheesecake Factory Vegan Cobb Salad:
This would make the best addition to your Easter table. Make some ham. With this asparagus. And hashbrown casserole. Finished with some carrot cake or Easter egg cupcakes for dessert. YUM.
Watch the recipe video here:
Cheesecake Factory Vegan Cobb Salad (Copycat!)
Ingredients
For the salad:
- 10 asparagus spears
- 1 cup green beans
- 3 heads Romaine lettuce thinly sliced
- 1/2 cup cubed roasted beets (optional)
- 1 avocado, diced
- 2 mini cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 (16 oz) can garbanzo beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/4 cup slivered almonds
- sunflower seeds to sprinkle on top
For the Dressing:
- 1/4 cup champagne vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons dijon Mustard
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon agave nectar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fill a large skillet with water. Bring to a boil.
- Add the green beans and asparagus. Boil for 4-5 minutes, or until vegetables are bright green and tender.
- Drain water and slice green beans and asparagus into 1/2-inch pieces.
- Add all salad ingredients to a large bowl.
- Combine all salad dressing ingredients in a bowl and thoroughly whisk together.
- Pour desired amount of dressing over salad.
Cheesecake Factory Vegan Cobb Salad is my hands down favorite entree. We get to Phoenix or Tucson only occasionally but I always want to get this for a meal.
My favorite dressing is the Shallot Vinagrette. I could eat rocks with that dressing on them! 😉
This is my favorite salad ever! When the Cheesecake Factory left my town I was so bummed. I just made your recipe and it’s perfect, totally scratched that itch. Thank you!
So happy you love it!!!