March 10, 2016
3

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!

Cheesecake Factory Vegan Cobb Salad served in a plate with dressing on the side

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!

Plated Cheesecake Factory Vegan Cobb Salad (Copycat!)

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!)

Loaded with lots of vegetables, garbanzo beans, quinoa, & nuts! Super easy, fresh, and filling!
5 from 1 vote
Print Pin Rate
Total Time: 30 minutes
Servings: 2

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.
If you make this recipe I'd love to hear in the comments!
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Easter, Gluten Free, Mother's Day, Salads, Sides, Sides, Spring, Valentine's Day
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