The classic spinach salad with bacon goes vegan! This easy smokey vinaigrette, crispy vegan bacon, and juicy mandarin orange slices pack tons of flavor, making this salad anything but ordinary!
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About a month ago I listened to a podcast featuring vegan chef Tracye McQuirter, whose goal is to get people to eat more greens! I loved the idea of adding greens to soups, smoothies, and pasta dishes—super easy to prepare, kid friendly, and it gives each dish a little boost of nutrition. And we upped our salad game as well. My kids have always been decent salad eaters, but we often stuck with basics like mixed greens, tomatoes, and cucumbers. I wanted to do something with a little more pizazz, and that’s when I thought to update the classic spinach salad with bacon. Loaded with bacon, mandarin oranges, candied walnuts, and a sweet and smokey vinaigrette, this salad is really kid friendly…and really delicious!
How do you make a Vegan Spinach Salad with Bacon?
Spinach Salads with Bacon are typical American fare—you can find them on lots of menus. They obviously all start with spinach….though I think you could use any mix of greens. Arugula would be great too. And they obviously have bacon! I used Upton’s seitan bacon because I had it on hand, but homemade Vegan Coconut Bacon would be even better! Red onions or shallots are a must for some crunch and tang. I see lots of spinach salads that include hard boiled eggs, but I (of course) skipped those—you could add some Crispy Air Fried Tofu and avocado to make this salad a more complete meal. For some sweetness I added some bright mandarin oranges—you could also add strawberries. And I topped my salad with super simple candied walnuts—just toasted some walnuts in a pan, sprinkled with sugar and a splash of soy sauce until the sugar caramelized, and they were done! It all comes together for the yummiest bite!
Smokey Vinaigrette
Traditionally, spinach salads with bacon are served with a warm vinaigrette to wilt the spinach. I don’t prefer my salads wilted though—gotta have some crunch and texture! Plus warming the dressing takes an extra step, and I’m all about streamlining. I swapped agave in for sugar so that I wouldn’t need to take the time to dissolve it, and it makes this salad come together so quickly! Smoked paprika gives this vinaigrette tons of smokey flavor. I keep a bottle of the dressing in the fridge for lunch!
Other dishes with Vegan Bacon that you will Love!
Who says you have to give up the bacon when you are vegan? There are so many ways to enjoy vegan bacon!
- Avocado Toast with Coconut Bacon
- How to Make Vegan Coconut Bacon
- Maple Bacon Ice Cream with Bourbon and Walnuts
- Vegan Spinach Fettuccine Alfredo
- Instant Pot Mashed Potatoes with Fried Onions and Bacon
- Vegan German Potato Salad with Bacon
Let’s make Spinach Salad with Bacon and Smokey Vinaigrette!
You’re just minutes away from this fully loaded spinach salad with bacon and smokey vinaigrette! Leave me a note in the comments below letting me know how you enjoyed it!
Spinach Salad with Bacon and Smokey Vinaigrette
Ingredients
For the Walnuts:
- 1 cup walnuts
- 2 Tablespoons sugar
- 1 teaspoon soy sauce (or sub water and a dash of salt to keep it soy free)
For the Smokey Vinaigrette:
- 1/4 cup red wine vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon agave (or maple syrup)
- 1 teaspoon yellow mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- dash of pepper
- 1 clove garlic, minced
For the Salad:
- 5 ounces spinach (or other green of choice)
- 1 can mandarin orange slices, drained (11 ounce can, or use fresh)
- 1/4 of a red onion, sliced thin
- 4-6 slices of vegan bacon, diced (and cooked according to package directions, or make homemade coconut bacon!)
Instructions
For the Walnuts:
- In a large skillet, toast the walnuts over medium heat. After 2 minutes sprinkle the sugar over top of the walnuts. Stir frequently, watching for the sugar to begin melting. When the sugar begins to melt, drizzle the soy sauce over the walnuts and stir quickly. Do not let the sugar burn! Transfer the walnuts to a plate lined with parchment and allow to cool while you work on the salad.
For the Smokey Vinaigrette:
- In a small container add all of the vinaigrette ingredients—red wine vinegar, olive oil, agave, mustard, paprika, salt, pepper, and garlic. Whisk well to combine and set aside (you'll need to give it a good stir or shake before serving as well).
For the Salad:
- Place the spinach in a large bowl and drizzle with vinaigrette to taste.
- Add the onions, oranges, and cooked bacon and toss gently to coat with the dressing. Add more vinaigrette as needed. (You can save extra dressing in the fridge!)
- Sprinkle with the candied walnuts on top and serve.
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