Vegan Wedge Salad

This Vegan Wedge Salad is crisp and refreshing with bold flavors and a satisfying crunch. It's a plant-based twist on the classic wedge salad, made with crunchy iceberg lettuce, smoky tempeh bacon, juicy cherry tomatoes, and a creamy, tangy vegan blue cheese dressing.

Whether you're looking for a healthy lunch, a light dinner, or a show-stopping appetizer, this high-protein vegan wedge salad delivers big on taste and nutrition. This salad is gluten-free, oil-free, and compliant with the Daniel Fast. Pair this salad with portobello steaks or cauliflower steaks for a plant-powered steakhouse experience.

Why You'll Love This Vegan Wedge Salad

• Crisp and Refreshing: Iceberg lettuce provides the perfect crunch and texture.
• Packed with Flavor: The smoky tempeh bacon and creamy vegan blue cheese dressing add layers of depth.
• Simple to Make: With minimal ingredients and easy preparation, this salad comes together quickly.
• 100% Vegan and Dairy-Free: Enjoy all the classic flavors without any animal products.
• Protein-Packed: Tempeh bacon adds a hearty dose of plant-based protein. This salad has more protein than the classic because tempeh has more protein than regular pork bacon, which is mostly fat. Each serving of this salad has about 20 grams of healthy plant protein.

Health Benefits

• Tempeh bacon is rich in plant-based protein, which supports muscle maintenance and promotes satiety.
• Loaded with fiber for gut health and stable blood sugar.
• Healthy fats from pecans helping to keep you energized and satisfied.
• Rich in vitamins A and C from tomatoes and lettuce. Provides minerals like iron and calcium from tempeh and the dressing ingredients.
• Lower in saturated fat and cholesterol compared to traditional wedge salads with dairy cheese and animal bacon. Diets low in saturated fat are associated with improved heart health.

What You Need to Make This Vegan Wedge Salad

1. Iceberg lettuce provides the crisp, crunchy base and classic wedge shape, offering a refreshing and light texture.
2. Vegan blue cheese dressing is creamy, tangy, and adds richness. It mimics classic blue cheese flavor without dairy.
3. Tempeh bacon gives this vegan wedge salad a smoky, savory flavor, adds plant-based protein and chewiness, and contrasts with crisp lettuce.
4. Cherry tomatoes are juicy and sweet, balancing the richness of the dressing and tempeh bacon.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• For a different protein: swap tempeh bacon with air fryer tofu nuggets, air fryer tempeh, or roasted chickpeas.
• Modify the dressing: if blue cheese style isn’t your thing, use our vegan ranch or vegan creamy Italian dressing for something milder.
• Greens swap: if you dislike iceberg or want more nutrients, try romaine hearts or butter lettuce, though you’ll lose some of the iconic wedge look and crunch.
• Nut-free option: replace pecans with roasted sunflower seeds or pumpkin seeds. You'll want to replace the dressing with vegan ranch.
• Make it seasonal: include sliced radish, cucumber, or even roasted corn when in season.

How to Make This Vegan Wedge Salad

1. Make the Tempeh Bacon: Follow our tempeh bacon recipe according to recipe instructions. Then, chop or crumble it into bite-sized pieces.
2. Make the Dressing: Make the vegan blue cheese dressing according to recipe instructions. Set it aside.
3. Toast the Pecans: Chop pecans, then toast in a dry skillet over medium-low heat for 1-2 minutes, stirring often so they don’t burn. Remove immediately.
4. Prep the Lettuce: Remove the core of the iceberg, then cut the head into 4 wedges.
5. Assemble: Place each wedge on a plate. Drizzle generously with dressing. Top with cherry tomato quarters, crumbled tempeh bacon, and toasted pecans. Garnish with fresh chives (optional). Enjoy immediately!

Make This Salad With Us

Pro Tips for the Best Vegan Wedge Salad

• Use Fresh Iceberg Lettuce: For maximum crunch, chill the lettuce before serving.
• Customize the Dressing: If you prefer a stronger tang, add a little extra apple cider vinegar or lemon juice.
• Make Ahead: The dressing can be stored in the refrigerator for up to 5 days.
• Enhance the Smoky Flavor: If you love smoky tempeh bacon, add a dash of smoked paprika to amplify the taste.

What to Pair With This Salad

• Enjoy this salad with our Cauliflower Steaks or Portobello Steaks for a full steakhouse experience.
• This vegan wedge salad can also be paired with our Mushroom Barley Soup, Vegan Butternut Squash Soup, or Leek and Mushroom Soup for a complete and satisfying meal.
• Pair this salad with one of our healthy drinks, like our Starbucks Pink Drink Copycat or sugar-free Italian Mocktail.

Recipe FAQs

This vegan wedge salad with tempeh bacon and blue cheese dressing is a must-try for anyone looking for a plant-based, dairy-free version of the classic steakhouse favorite. It's refreshing, flavorful, and packed with nutrients—perfect for any occasion. Try it today and experience the perfect balance of creamy, smoky, and fresh flavors!

Related Recipes to Check Out

If you tried this Vegan Wedge Salad or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.