This vegan cobb salad is loaded with delicious toppings and well-rounded flavours. Featuring smoky “bacon” flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion, and a fantastic creamy dressing.

This recipe was originally published in March 2019. It has been updated for content and photos.
This salad is perfect all year long, whether it’s breakfast, brunch, potlucks, picnics, or BBQs.
Enjoy it as a main course or as a side dish with some vegan chicken-less burgers or cauliflower buffalo “wings”.
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Why you’ll love it
- Tons of great flavours and textures: smoky, sweet, crisp, rich, creamy, + more!
- This salad is only vegan, but WFPB (whole food plant-based) + oil-free!
- Low in calories and fat, especially compared to classic cobb salads.
- It’s allergen friendly: nut-free, gluten-free, dairy-free, egg-free, and a simple swap can make it soy-free too.
- Wholesome, nutrient-dense, and rich in protein, thanks to our white bean dressing.
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan cobb salad recipe.
For the salad
- Mushrooms: Button, white, baby bella, portobello, or cremini mushrooms are all great.
- Seasoning: Tamari (or soy sauce) with maple syrup and smoked paprika gives the mushrooms its smoky “bacon” flavouring. You may also add some liquid smoke if you prefer extra smokiness.
- Lettuce: I like iceberg or romaine lettuce but you may use any lettuce you have on hand.
- Tomatoes: I like grape or juicy cherry tomatoes that have been sliced in half. Or you may dice Roma or another variety of tomato.
- Corn: Canned, fresh, or frozen all work well. Make sure to thaw first if using frozen.
- Avocado: Use a ripe avocado for the best flavour and texture.
- Onion: I like red onion here for its zesty flavour, but white onion works as well.
For the “cheesy” dressing
- White beans: For the base of the creamy dressing. You may sub for another white bean or chickpeas if you’d like.
- Vinegar: I like apple cider vinegar, but red wine vinegar or lemon juice also work.
- Tamari: Adds salty and savoury flavour. You may sub with soy sauce if you don’t require a gluten-free option.
- Nutritional yeast: Adds cheesy flavour to the dressing.
- Seasoning: Dill, garlic powder, and onion powder all enhance the flavour of the salad dressing.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by chopping your veggies and set them aside. Then make the “bacon” mushrooms.
For the mushroom bacon
Add the mushrooms Tamari, maple syrup, and smoked paprika to a pan.
Sauté until reduced and the liquids have absorbed, approx. 6-8 minutes.
For the dressing
Add all the dressing ingredients to your blender.
The process until completely smooth.
NOTE: Start with ¼ cup of water and add more if a thinner consistency is desired.
For the assembly
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. Either is fine.
Serve the dressing on the side so everyone may dress their own salad to their liking. Plus, if there are leftovers, the lettuce will stay crisp in the fridge.
Equipment
You may use a blender OR a food processor to make the salad dressing. However, you’ll get a smoother, creamier result in a high speed blender.
Storage
Keep the vegan cobb salad and the cheesy dressing in separate containers for longer lasting leftovers. When stored separately, they’ll keep for 3-4 days in the refrigerator.
You may also freeze the salad dressing in a freezer-safe airtight container for up to 3 months.
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 veggies and topping options include:
- Black or green olives
- Chives or scallions
- Cucumber, beets
- Shredded carrots or cabbage
- Red kidney beans or crispy chickpeas/garbanzo beans
- Chopped pickles or beets
- Asparagus, cucumber, or green beans
More delicious vegan salads
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
📖 Recipe
Equipment
Ingredients
For the Dressing
- 1.5 cups white cannellini beans approx. 15 ounce can
- ¼ cup nutritional yeast
- ¼ cup apple cider vinegar
- 2 tablespoons low sodium tamari or soy sauce if not avoiding gluten
- 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 low sodium 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 are absorbed, approx. 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. Serve with the dressing on top or on the side.
Notes
- Black or green olives
- Chives or scallions
- Cucumber
- Shredded carrots or cabbage
- Red kidney beans or crispy chickpeas
- Chopped pickles
Angela Allen
This is a great idea and a fun way to add variety to a salad. The dressing is very good and benefited from time in the refrigerator. While the mushroom bacon wouldn’t fool anyone, it has a nice flavor. I think next time I will try a little liquid smoke to see if pairing with the maple gives an even better bacon-like flavor. The presentation comes off very well.
Rosa
Glad you enjoyed it, Angela. 🙂
Liquid smoke would be a great addition. Thanks for the review!
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
Love your combinations to making this salad. Thanks for a great recipe!
rosa
Thanks for the review!
Kelly
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!