Wilted Spinach Salad with Coconut Bacon Recipe

“When I was a vegan and seemed to fraternize only with fellow plant eaters, one fact that got tossed around a lot was that Baco-Bits are vegan,” says Danny Seo in his book Naturally, Delicious – 100 Recipes for Healthy Eats that Make You Happy. “The reality is, everybody loves bacon, and we missed its salty, crunchy taste. This is my ode to bacon; who knew strips of coconut could be turned into a savory, protein-packed ‘fakin’ bacon’ treat?”

FOR THE COCONUT “BACON”

1/4 cup large ﬂaked coconut

1/2 teaspoon tamari

1/8 teaspoon smoked paprika

FOR THE DRESSING

3 tablespoons coconut oil

1/2 teaspoon white or black mustard seeds

2 tablespoons red wine vinegar

1 teaspoon grade B organic maple syrup

1/2 teaspoon Dijon mustard

Sea salt, to taste

FOR THE SALAD

4 ounces spinach (not baby, it wilts too quickly), stemmed, washed, and spun dry

1/2 pound butternut squash, peeled, diced, and roasted

2 ounces red onion, sliced thinly

Step 1

Preheat oven to 325°. Toss together the coconut, tamari, and paprika*, and bake for 10 to 15 minutes, tossing every 5 minutes. Transfer to a cool baking sheet; the “bacon” bits will crisp as they cool.

Step 2

Make the dressing: Warm the oil* and add the mustard seeds. When the seeds begin to pop, carefully add the vinegar. Whisk in the maple syrup and mustard, and season with salt.

Step 3

Divide and arrange spinach, squash, and red onion between 2 plates.

Step 4

Drizzle dressing over spinach to wilt lightly, and sprinkle with coconut “bacon.”

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories326

% Daily Value *
Total Fat 24g31%

Saturated Fat 20g100%
Cholesterol 0mg
Sodium 396mg18%
Total Carbohydrate 26g10%

Dietary Fiber 5.2g19%
Protein 3.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Wilted Spinach Salad with Coconut Bacon