15–20 minutes is all you need to convince everyone vegan food is the best food.
Growing up, my dad’s side of the family gathered for huge holiday dinners. Grandma was one of seven, which meant cousins, second cousins, and so many plates laid out across the table — a memory I cherish. One dish I always looked forward to was a spinach and bacon salad my cousin used to make: fresh spinach, crisp bacon, red onion, mushrooms, hard‑boiled egg, and a creamy French dressing. Lately I’ve been craving that exact flavor, so I recreated it as a vegan version that delivers the same nostalgia — and in my opinion, even better.
This recipe swaps traditional bacon for coconut bacon — thin coconut flakes seasoned and baked until they’re smoky, salty, and crunchy. The coconut bacon provides the satisfying texture and flavor contrast that makes this salad irresistible. I also blend a quick vegan creamy French dressing that’s tangy, slightly sweet, and silky — easily the best bottled dressing substitute I’ve tried.
This salad is perfect for the colder months and holiday gatherings: the spinach holds up well when dressed just before serving, and everything can be prepped in about 15–20 minutes. If you’re bringing it to a potluck, keep the dressing separate and toss at the last minute so the leaves stay crisp. I love how simple it is to make, yet how impressive it tastes — exactly the kind of dish that wins over skeptics at a holiday table.
A quick story: my husband has a holiday potluck for teachers every year and asked what would travel well. I told him two words: spinach and bacon. The original family trick was to wait to toss the dressing until the salad arrived at the table, and that idea remains perfect for keeping salads fresh through travel and serving. Dress only when ready to serve and the combination of spinach, crispy coconut bacon, and that creamy French dressing will receive compliments for sure.
This vegan spinach and bacon salad with creamy French dressing proves a salad can be bold, flavorful, and far from boring. Below you’ll find the full ingredient list, step‑by‑step instructions, and a few notes to help you get perfect coconut bacon and a smooth dressing every time.
Vegan Spinach and Bacon Salad with Creamy French Dressing
Fresh baby spinach, smoky coconut bacon, red onion, mushrooms, and a quick creamy French dressing — a hearty, flavorful vegan salad that works for weeknights and holiday tables alike.
Course: Salad
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Author: Lauren Hartmann
Ingredients
Coconut Bacon
- 1 1/2 cups coconut flakes (unsweetened)
- 1 tablespoon soy sauce or tamari
- 1/2 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika (optional)
Vegan Creamy French Dressing
- 1/3 cup ketchup
- 1/4 cup vegan mayonnaise
- 1/4 cup vegetable oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon soy sauce or tamari
- 2 tablespoons water (more if needed)
- 1/4 cup chopped onion
- 3 tablespoons cane sugar (or granulated sugar)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Salad
- 6 oz fresh baby spinach
- 1/4 of a red onion, chopped
- 8 oz mushrooms, thinly sliced
Instructions
- Preheat the oven to 325°F (160°C). Prepare the coconut bacon first so it has time to bake while you make the dressing.
- In a mixing bowl, combine the coconut flakes with soy sauce, liquid smoke, maple syrup, and smoked paprika. Stir until the coconut is evenly coated.
- Spray a baking sheet with nonstick spray and spread the coconut in a single layer. Bake at 325°F for 15–20 minutes, stirring halfway through, until the flakes are browned and crispy. Watch carefully toward the end; coconut can burn quickly.
- While the coconut is baking, make the dressing. Add all dressing ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust salt, sweetness, or acidity. If the dressing is too thick, add an extra tablespoon or two of water to reach your desired consistency.
- Combine the spinach, chopped red onion, and sliced mushrooms in a serving bowl. Add the coconut bacon. If serving right away, toss the salad with the dressing. If taking it to a potluck, pack the dressing separately and toss just before serving so the spinach stays crisp. Enjoy.
Notes
Keep a close eye on the coconut bacon while it bakes — it goes from golden to burned quickly. Stirring halfway helps ensure even browning. The dressing can be made ahead and refrigerated for a few days; bring to room temperature and whisk before using if it thickens.
