This Vegan Cobb Salad recipe features crisp field greens served with bacon-flavored almond slivers, avocado slices, tomatoes, vegan cheese, and egg-like tofu scramble. This salad is more like a main meal. Enjoy a generous drizzle of the dairy-free dill ranch dressing too!
Here’s a delicious Vegan Cobb Salad to cool off your hot, summer days. And if you’re into the best vegan salads, you should check out my Vegan Seven Layer Salad too. I love to serve some Hibiscus Green Tea on the side and make a real party of it!
It’s summertime and so we’re looking for recipes that don’t have to heat up the kitchen. It’s really important in places like Kansas City where we’re experiencing super high humidity right along with all that heat. I have nothing to complain about, we have central air.
When I was a kid we had a window unit in the living room, and that was it. I remember trying to sleep on hot nights was pretty tough. Even the breeze coming through the open window was hot. It made for long nights. I would flip my pillow over to have the cooler side next to my face for at least a little bit. My only respite was the community pool a few miles from our house. No wonder it was like my second home in the summer months!
How to Make Vegan Cobb Salad
This sumptuous Vegan Cobb Salad is pretty easy to make! Let’s start with the ingredients.
Vegan Cobb Salad Ingredients
A Cobb salad is a little like a layered salad, except the layers are served in rows on top of the greens. It’s a beautiful visual display! For this vegan cobb salad, here are the ingredients you’ll need:
- Greens. I love romaine lettuce because it’s crispy, however, you can use chopped spinach, field greens, or whichever greens you prefer.
- Veggie Bacon. For this recipe I used my almond bacon slivers recipe, however, you can use whatever veggie bacon you prefer.
- Red Onion. I love the color and flavor of red onions on any salad.
- Avocados. We’ll add a few avocado slices to each salad, for both creaminess and flavor.
- Tomatoes. I’ve had a few bad experiences trying to spear whole cherry tomatoes on a salad. So, that’s why I prefer cherry tomatoes chopped up into bite-size pieces.
- Vegan Chicken. You can use store-bought vegan chicken tenders, or make your own vegan chicken for this salad.
- Tofu Scramble. The traditional version of this salad is served with boiled eggs. That’s why I’m adding a row of tofu scramble that has a delicious flavor and texture you’ll love!
- Vegan Ranch. I want a t-shirt that says, “Everything’s better with Vegan Ranch.” Wouldn’t that be great? That’s why we’re serving this salad with some dill-infused vegan ranch dressing. Or you can follow my recipe for a more traditional vegan ranch.
Step One: Make Dill Vegan Ranch Dressing
Making homemade vegan ranch dressing is easy. Combine the non-dairy milk, vegan yogurt, vegan mayo, and apple cider vinegar in a lidded container. Give it a good stir to get everything well combined. Add the nutritional yeast flakes, dried dill, garlic powder, parsley, and salt and stir again. Set aside to let the flavors combine.
Step Two: Make the Salad Toppings
First, chop up the fresh ingredients, like the lettuce, onions, tomatoes, and avocados. Set these ingredients aside.
Make all the skillet toppings that require cooking, like the veggie bacon and the tofu scramble. Set those aside. Then heat up the vegan chicken by placing skillet over medium heat. Cook the meat-free “chicken” strips, until heated through. Use a spatula to break the vegan chicken strips into bite-size pieces. Set aside to cool a bit.
Step Three: Salad Assembly
Immediately before serving, fill your serving bowls with greens. Top each with rows of bacon almond slivers, chopped meat-free “chicken” strips, Vegan Tofu Scramble, chopped tomatoes, chopped avocados, and shredded cheese.
Serve with a generous portion of that ranch dressing!
What’s the Difference Between a Chef and a Cobb Salad?
There are a lot of similarities between a chef and a cobb salad — both of which have a lettuce base, eggs, cheese, and tomatoes. However, the cobb salad usually boasts a mixture of greens and chopped ingredients layered across the top.
Is Cobb Salad Good For You?
You would think if you’re ordering a salad that it’s good for you, however, a lot of salads, including the Cobb Salad, is loaded with calories, cholesterol, and saturated fat. The IHOP Cobb Salad with Crispy Chicken nutritional analysis shows nearly 1300 calories, has 93g of fat, 27g of saturated fat, 520g of cholesterol, 2350 mg of sodium and only 5g of fiber.
Alternatively, my vegan Cobb salad has taken those traditional Cobb salad ingredients and veganized them into a healthier version. For example, my vegan Cobb salad has only 579 calories per serving, plus 41g of fat, 7g of saturated fat, ZERO cholesterol, and 1532 mg of sodium.
Cobb salads are really known for having bacon in them which is why I’ve added those smoked almond slivers. You can use oatmeal in place of almond to reduce the fat content in this salad even more.
Vegan Cobb Salad with layers of delicious toppings and vegan ranch dressing.
Salads in the Summer
Even though we have ample air conditioning, it’s still hard to want to fire up the oven when it’s hot outside. I believe this is the reason the salad was invented. That’s my theory…and I’m stickin’ to it!
But to be honest, I actually crave salads year round, but I particularly love them in the summers. This vegan Cobb salad is so filling, it’s definitely a main meal salad!
It’s important to get your greens in because of the great abundance of nutrition they provide. It’s one reason we have a green smoothie every single day!
Pour vegan ranch dressing over the vegan Cobb salad!
What You’ll Love About This Vegan Cobb Salad
I love salads. I eat one nearly every day.
Every day we have salad fixin’s in the house. We end up going to Costco a lot to keep our fridge stocked with mixed greens and veggies.
If you love quick, easy meals, then this recipe is for you! I love to cook, but there’s something about summer. Not only is it hot, but it also seems so hectic! Do you get me?
So, having the ingredients on-hand to throw this awesome Vegan Cobb Salad together just makes my day!
Besides, this salad is full of healthy, delicious ingredients like:
- candied smoked almond pieces
- avocado slices
- tofu scramble pieces
- creamy vegan ranch dressing
If that’s not enough to motivate you to try this salad, then think about the nice boost of protein you’ll get from the faux chicken pieces, or the antioxidants and healthy plant-based phytonutrients you’ll be nourishing your body with! And almonds are loaded with healthy monounsaturated fats which are associated with a decrease in cardiovascular disease. It’s enough to make lunchtime something to celebrate!
Oh wait. Lunchtime is always reason to celebrate!
Vegan Salad Recipes
Looking for more vegan salad ideas? Here are some of my favorites:
- This easy vegan pasta salad is a favorite for summer or any time of year
- Make this vegan broccoli salad as a perfect side dish for almost any meal
- Looking for low carb? This cauliflower salad is both low carb and delicious
- Although not a salad, you can serve vegan sofritas on your favorite bed of greens for a tasty vegan taco salad theme
- Of course, this vegan potato salad is required for your next picnic!
And do you know what I love serving on the side of my favorite salads? This dairy free cornbread! It’s tasty fresh, but can also be turned into croutons to make your favorite salad even better!
Vegan Cobb Salad with easy ranch dressing.
We hope you love this recipe as much as we do. If you try it, why not take a photo and share it with #namelymarly on Instagram or Twitter. We love seeing your photos!
Vegan Cobb Salad
- 1 cup meat-free vegan “chicken” strips, thawed*
- 5 cups Spring Mix Salad Blend
- ½ cup Smoky Bacon Flavored Almond Slivers
- 1 cup Easy Vegan Tofu Scramble
- 1 cup cherry tomatoes chopped
- ½ avocado peeled, and chopped
- 1 cup Vegan Cheddar Cheese shredded
Vegan Ranch Dressing
- ½ cup dairy-free milk plain, not vanilla flavored
- ¼ cup vegan plain yogurt
- ¼ cup dairy-free mayo
- 1 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast flakes optional
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- Pepper to taste
- Make the Vegan Ranch Dressing by combining the non-dairy milk, vegan yogurt, vegan mayo, and apple cider vinegar in a lidded container. Give it a good stir to get everything well combined. Add the nutritional yeast flakes, dried dill, garlic powder, parsley, and salt and stir again. Set aside to let the flavors combine.
- In a skillet or microwave, warm up meat-free “chicken” strips. Chop into bite-size cubes. Set aside to cool a bit.
- Immediately before serving, place the salad leaves mix into two bowls. Top each with rows of Smoky Almond Slivers, chopped meat-free “chicken” strips, Vegan Tofu Scramble, chopped tomatoes, chopped avocados, and shredded cheese.
- Serve with Vegan Ranch Dressing.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.