We’ve done a million salads here, but the components are a bit different than the others we’ve done in the past and the dressing feels extra fall-y.

For years, I’ve admired Amanda Fredrickson’s restaurant, Radish. While I haven’t had the chance to get out to Nashville to try this in person, this cobb is inspired by the Sweets and Lentils. Sweet potatoes, lentils, pickled onions, toasty walnuts, and an orange + yogurt dressing.

Not a fan of beets? Skip them. It’s fine without them. Not into a jammy egg? Hard boil! I used pre-cooked lentils and pre-cooked beets here, both from the TJ’s refrigerator section, but most grocers will sell them. If you are the sort that loves cheese on your salads, a ricotta salata or some Manchego would be yummy here.