This vegan cobb salad is loaded with delicious toppings, well rounded flavours and will absolutely satisfy! Featuring smoky “bacon” flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion and a creamy, tangy dressing that’s to die for! Perfect for brunch, potlucks, BBQ’s and more.

This recipe was originally published in March 2019. It has been updated for content and photos.
Do you ever eat salad for breakfast?
Because this right here, is the perfect kind of salad one would eat for breakfast!
The smoky mushrooms have some “bacony” flavour you might be after, thanks to salty tamari and smoked paprika. Combine that with crisp lettuce, rich avocado, sweet corn and a creamy dressing for an utterly perfect dish.
You’ll love this salad because it’s:
- Smoky, sweet, rich + filling.
- Not only vegan, but whole food plant based + oil free!
- Low in calories and fat, per serving.
- It’s allergen friendly: nut free, gluten free, dairy free, egg free and a simple swap can make it soy free too, if needed.
- Wholesome, nutrient dense, and protein rich.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
For the “bacon” mushrooms + salad
Gather all your salad ingredients and wash and chop, as needed.
Slice your mushrooms and add them to a large pan, along with the tamari, maple syrup and smoked paprika. (photo 1)
Sauté the mushrooms until reduced and the liquids have been absorbed, approx. 6-8 minutes. Set aside (photo 2)
NOTE: You may use soy sauce instead of tamari, if you’re not avoiding gluten.
For the dressing
Gather your ingredients to make the salad dressing.
Add them all to your blender and process until smooth and creamy. (photos 3-4)
NOTE: Start with ¼ cup of water and add more if a thinner consistency is preferred.
Assemble your salad
Add all the lettuce to a large serving dish and arrange the toppings (mushrooms, corn, tomato, avocado, red onion) in rows, or you may evenly sprinkle them all over.
Serve the dressing on the side so everyone may dress their own salad to their liking. And this way, if there’s leftovers, the lettuce will remain crisp in the fridge.
Storing Leftovers
Keep the vegan cobb salad and the dressing separate for longer lasting leftovers. When stored separately, they’ll keep for 3-4 days.
Store the salad dressing in a sealed container or jar in your fridge.
Expert Tips
Make it soy free by using coconut aminos to replace the tamari/soy sauce. Or if you don’t have that on hand, use a little water and salt, or salty broth with similar results.
Sub or omit any ingredients you don’t like. Other topping options include:
- Black or green olives
- Chives or scallions
- Cucumber
- Shredded carrots
- Red kidney beans or crispy chickpeas
- Chopped pickles
More delicious vegan salads
- Cranberry Broccoli Salad w/ Poppy Seed Dressing
- Coleslaw Salad w/ Thai Peanut Dressing
- Vegan Elote Salad [SO Easy!]
- Strawberry Spinach Salad w/ Berry Basil Dressing
- Vegan Chicken Salad
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
For the Dressing
- 15 ounce can white beans drained & rinsed (approx. 1.5 cups)
- ¼ cup nutritional yeast
- ¼ cup apple cider vinegar
- 2 tablespoons tamari
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- ¼ cup water
For the Smoky Mushroom "Bacon"
- 1 pound white or cremini mushrooms sliced, approx. 4-5 cups sliced
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
For the Salad
- 8 cups romaine or iceberg lettuce chopped
- 1 avocado diced
- 1 cup corn thawed, if using frozen
- 275 grams grape or cherry tomatoes halved, approx. 1.5 cups
- ¼ cup red onion diced
Instructions
For the Dressing
- Add all the dressing ingredients to your blender and process until smooth. Transfer to a bowl or jar and set aside.
For the Mushrooms
- In a large skillet, add the sliced mushrooms, tamari, maple syrup and smoked paprika. Sauté until reduced and liquids absorbed. This will take about 6-8 minutes. Set aside.
For the Salad
- Add the lettuce to a large serving dish and arrange the mushrooms and remaining toppings in rows, or evenly sprinkled. Your choice. Serve with the dressing on the side so guests may dress their own plates.
Notes
- Black or green olives
- Chives or scallions
- Cucumber
- Shredded carrots
- Red kidney beans or crispy chickpeas
- Chopped pickles
jacks
I made it but without the dressing! so good, thank you 🙂
Rosa
You’re welcome, glad you enjoyed! 🙂
Toni
Everyone at my house loved it! Such a delicious salad!
rosa
Yay thanks Toni!
Meghna
Such an amazing combo and those smoky mushrooms were perfect! 🙂 Thanks a ton for sharing this wholesome cobb salad with us!
rosa
You’re so welcome Meghna!
Veena Azmanov
Love your combinations to making this salad. Thanks for a great recipe!
rosa
Thanks for the review!
Kelly Ratcliff
This salad and dressing recipe was absolutely awesome! We’ll be cooking up these mushrooms quite frequently for sure!
rosa
Thanks so much Kelly! I appreciate the feedback, so glad you enjoyed. 🙂
Demeter
This has such amazing flavor! We’ll definitely be enjoying this all summer long.
rosa
Glad to hear that!
Vanessa
My sister made this and brought it over and it was so great! I especially loved the smoky mushrooms and tangy dressing!
rosa
Thanks Vanessa, so glad you enjoyed!
Mary Bostow
LOVED this Cobb salad. So many colors, flavors, textures – a true winner.
rosa
Completely agree, thanks Mary!