Recipes Salads Spinach Salad Spinach-Sprout Salad with Coconut Ranch 2 Reviews Food & Wine’s Justin Chapple uses vegan coconut yogurt as the base for a terrific healthy version of ranch dressing. It’s wildly versatile but also especially tasty on this supercrunchy sprout-packed salad. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email Food & Wine’s Justin Chapple uses vegan coconut yogurt as the base for a terrific healthy version of ranch dressing. It’s wildly versatile but also especially tasty on this super crunchy sprout-packed salad. We can almost guarantee this will become your new go-to salad when you have a sudden craving for greens. Photo: John Kernick Total Time: 30 mins Yield: 4 Ingredients 1/2 cup plain vegan coconut yogurt (not coconut-flavored) 1 tablespoon Champagne vinegar 3/4 teaspoon onion powder 3/4 teaspoon garlic powder Kosher salt Pepper 4 ounces baby spinach 4 ounces sunflower sprouts 1 cup mixed crunchy sprouts (sprouted beans) 1 cup cherry or grape tomatoes, halved 1 large Hass avocado—peeled, pitted and cut into 2-inch pieces 6 radishes, thinly sliced 1/4 cup roasted salted sunflower seeds Directions In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper. In a large serving bowl or on a platter, toss the spinach with the sunflower sprouts, crunchy sprouts, tomatoes, avocado and radishes. Scatter the sunflower seeds on top and serve with the coconut ranch. Make Ahead The coconut ranch dressing can be refrigerated for up to 3 days. Rate it Print