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overhead view of vegan fall cobb salad on a large salad plate on wood table.

Fall Cobb Salad

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  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This vegan fall cobb salad has all of the fixings: roasted squash, coconut "bacon", apples, kidney beans, cranberries, pecans and a creamy maple mustard dressing! It's packed with flavor, textures and color for a stunning holiday side dish or a weeknight dinner. 


Units Scale


  • 8 cups baby kale or spinach
  • 3/4 cup thinly sliced celery
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1 apple, diced
  • 1/2 cup vegan cheese
  • 1 15 oz can kidney beans, drained and rinsed
  • Optional: pomegranate arils, figs (dried or fresh)

Coconut "Bacon"

  • 1 cup unsweetened coconut flakes
  • 1 tbsp low sodium soy sauce
  • 2 tsp maple syrup
  • 1/2 tbsp olive oil
  • 1/2 tbsp liquid smoke
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Roasted Sweet Potatoes:

  • 3 cups diced sweet potato
  • 1 small shallot, finely diced
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cinnamon


  • 5 oz plain nondairy yogurt
  • 1/2 tbsp dijon mustard
  • 1 tsp maple syrup
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp fresh thyme, finely chopped
  • 1/4 tsp cinnamon
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • Black pepper to taste


  1. Preheat oven to 325˚F.
  2. In a small bowl, whisk together soy sauce, maple, olive oil, liquid smoke, paprika, onion powder, garlic powder, pepper, and salt. Pour over coconut flakes and stir well to coat. Line a small baking sheet with parchment paper, spread coconut in an even layer on tray and bake for 12-14 minutes, stirring twice. Keep a close eye on the oven – it can burn quickly. Remove from oven and let cool completely. 
  3. Increase oven heat to 375˚F.
  4. In a mixing bowl, toss together diced sweet potato, shallots, olive oil, thyme, salt and cinnamon until well coated. Transfer to a baking sheet and roast for 25-30 minutes, until fork tender and slightly crispy. Remove from oven and set aside. 
  5. Add all dressing ingredients to a small bowl and whisk until smooth. Add all salad ingredients to a large bowl and toss with dressing. 


Coconut bacon: be sure to stir once or twice in the first 10 minutes of cook time to prevent burning. This also helps make sure the coconut crisps up evenly on all sides. After 10 minutes, don't stir the coconut again. Once it's finished, remove from the oven and let cool completely before breaking it up. It may still look soggy when you remove from the oven, but it will harden up as it cools. 

Add a grain: for an even more filling salad, feel free to add in a cooked grain. Quinoa, farro and wild rice are all great options in this recipe. 

Storage: with all of the fresh ingredients, this salad definitely tastes best within 24 hours. If possible, store leftovers without dressing (otherwise it will get soggy). Enjoy assembled salad within 2-3 days. 

Make it faster: use a store bought vegan bacon alternative (instead of making your own) and grab roasted sweet potatoes from your store's salad bar (if they have one). You can even use a store-bought dressing if you're really short on time! 

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Salads
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 326
  • Sugar: 16.4 g
  • Sodium: 529.7 mg
  • Fat: 14.6 g
  • Carbohydrates: 43.5 g
  • Fiber: 9.3 g
  • Protein: 9.5 g