salad with red onion, tomatoes, spring mix, avocado, coconut bacon, and microgreens
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Vegan Cobb Salad with Homemade Ranch Dressing

This classic American salad has gone vegan! Featuring crispy coconut bacon and a delicious homemade ranch dressing recipe. This vegan and gluten-free meal is loaded with veggies and avocado to make one healthy and tasty meal!
Course Dinner, Lunch
Cuisine American, Vegan, Vegetarian
Keyword coconut bacon, healthy vegan salad, vegan ranch dressing
Prep Time 20 minutes
Cook Time 17 minutes
Servings 4 salads
Calories 471kcal
Author Amanda

Ingredients

Coconut Bacon:

Vegan Ranch Dressing:

  • 1/2 cup vegan mayo like veganaise or JUST mayo brand
  • 1-1/2-2 Tablespoons unsweetened almond milk
  • 1/2 teaspoon lemon juice
  • 1 Tablespoon dried parsley
  • 3/4 teaspoon dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste

Salad Ingredients:

  • lettuce romaine, spring mix, spinach, etc.
  • grape tomatoes halved
  • avocado peeled, pitted, and chopped
  • 1/2 red onion chopped
  • microgreens

Instructions

To Make Coconut Bacon:

  • Preheat oven to 375 degrees Fahrenheit.
  • Mix together coconut flakes with coconut aminos, liquid smoke, maple syrup, apple cider vinegar, and paprika.
  • Spread coconut onto a lined baking sheet. Bake for 17 minutes; stirring every 5 minutes to prevent burning.

To Make Vegan Ranch Dressing:

  • In a bowl or mason jar, combine all ingredients. Taste and adjust seasonings.
  • Assemble Salads:
  • Combine lettuce, tomatoes, avocado, onions, and microgreens. Top with coconut bacon and serve with ranch dressing.

Notes

Coconut bacon recipe adapted from Jessica in the Kitchen

Nutrition

Serving: 1salad (1/4 recipe) | Calories: 471kcal | Carbohydrates: 28.5g | Protein: 7.8g | Fat: 28.4g | Saturated Fat: 15g | Sodium: 549mg | Potassium: 468mg | Fiber: 12.4g | Sugar: 5.7g | Calcium: 50mg | Iron: 2.2mg