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Home » Recipe Index » Lunch/Dinner Entree

Vegan Wedge Salad

Modified: May 2, 2025 · Published: Feb 19, 2025 by Gigi & Sersie · This post may contain affiliate links.

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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 salad delivers big on taste and nutrition.

Vegan wedge salad on a plate with fork and knife on the side.

This recipe makes 4 servings. Pair this salad with portobello steaks, or cauliflower steaks for a plant-powered steakhouse experience.

Jump to:
  • Why You'll Love This Vegan Wedge Salad
  • Vegan Wedge Salad Ingredients
  • Instructions
  • Pro Tips for the Best Vegan Wedge Salad
  • Nutritional Benefits
  • Frequently Asked Questions
  • Final Thoughts
  • Vegan Wedge Salad

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.

Vegan Wedge Salad Ingredients

  1. Iceberg lettuce
  2. Cherry tomatoes
  3. Vegan blue cheese dressing
  4. Tempeh bacon
  5. Chopped pecans or walnuts
  6. Fresh chopped chives (optional)
Ingredients for vegan wedge salad: iceberg lettuce, tempeh bacon, tomatoes, vegan blue cheese, and chopped pecans.

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Instructions

1. Make the Tempeh Bacon

Prepare the tempeh bacon according to recipe instructions.

2. Make the Vegan Blue Cheese Dressing

Prepare the vegan blue cheese dressing according to recipe instructions. Add a tablespoon of water to thin out the dressing, if necessary.

3. Prepare the Pecans

Chop the pecans and add them to a dry skillet. Warm over medium-low heat for one to two minutes, shaking often so they don't burn. 

4. Assemble the Salad

Cut the iceberg lettuce into four equal wedges.

Place each wedge on a plate.

Drizzle generously with the vegan blue cheese dressing.

Top with quartered cherry tomatoes, crumbled tempeh bacon, and toasted chopped pecans.

5. Serve and Enjoy!

Garnish with optional fresh chives for added flavor. Serve immediately and enjoy this refreshing, protein-packed salad!

Store leftover ingredients in separate containers.

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.
Vegan wedge salad topped with vegan blue cheese dressing, chopped cherry tomatoes, tempeh bacon and toasted pecans.

Nutritional Benefits

  1. Cashews: Provide healthy fats and a creamy texture.
  2. Tempeh: A great source of plant-based protein and gut-friendly probiotics.
  3. Tomatoes: There are several health benefits of tomatoes. They are rich in antioxidants like lycopene, as well as vitamins A and C.
  4. Lettuce: Hydrating and low in calories, perfect for a light and healthy meal.

Frequently Asked Questions

Can I Make This Salad Ahead of Time?

Yes! You can prepare the dressing and tempeh bacon in advance and store them in the fridge. Assemble the salad right before serving for the best texture.

What Can I Use Instead of Tempeh Bacon?

If you prefer another protein, you can use air fryer tofu nuggets, or even roasted chickpeas for crunch.

Is This Salad Gluten-Free?

Yes! As long as your tempeh bacon is gluten-free, this salad is naturally free from gluten.

Final Thoughts

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!

If you love this recipe, be sure to also check out our vegan Ceasar salad, and our garlicky kale.

Vegan wedge salad topped with vegan blue cheese dressing, chopped cherry tomatoes, tempeh bacon and toasted pecans.

Vegan Wedge Salad

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 20 minutes minutes
Cook Time: 2 minutes minutes
Total Time: 22 minutes minutes
Servings: 4
Calories: 314kcal
Author: Gigi & Sersie
Print Pin Rate
This vegan wedge salad is a delicious twist on a classic. Discover how to make it quick and healthy today.

Ingredients  

  • 1 batch tempeh bacon
  • 1 batch vegan blue cheese dressing
  • 1 head iceberg lettuce
  • 1 ½ cups cherry tomatoes quartered
  • ¼ cup chopped pecans lightly toasted
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Instructions

Make the Tempeh Bacon

  • Prepare the
    tempeh bacon according to recipe instructions.

Make the Vegan Blue Cheese Dressing

  • Prepare the vegan blue cheese dressing according to recipe instructions. Add a tablespoon of water to thin out the dressing, if necessary.

Prepare the Pecans

  • Chop the pecans and add them to a dry skillet.
  • Warm over medium-low heat for one to two minutes, shaking often so they don't burn.

Assemble the Salad

  • Cut the iceberg lettuce into four equal wedges.
  • Place each wedge on a plate.
  • Drizzle generously with the vegan blue cheese dressing.
  • Top with quartered cherry tomatoes, crumbled tempeh bacon, and toasted chopped pecans.

Serve and Enjoy!

  • Garnish with optional fresh chives for added flavor. Serve immediately and enjoy this refreshing, protein-packed salad!
  • Store leftover ingredients in separate containers.

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Skillet (to toast chopped pecans)
  5. Air-Fryer or oven (for tempeh bacon)
  6. Mini blender (for vegan blue cheese salad dressing)

Nutrition

Calories: 314kcal | Carbohydrates: 25g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 327mg | Potassium: 712mg | Fiber: 9g | Sugar: 6g | Vitamin A: 992IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 4mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Gigi & Sersie

    May 03, 2025 at 1:45 am

    5 stars
    The tempeh bacon with the crisp iceberg is a winner. Love this as a lunch salad.

    Reply
5 from 1 vote

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