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.
This recipe makes 4 servings. 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.
Vegan Wedge Salad Ingredients
- Iceberg lettuce
- Cherry tomatoes
- Vegan blue cheese dressing
- Tempeh bacon
- Chopped pecans or walnuts
- Fresh chopped chives (optional)
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
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.
Nutritional Benefits
- Cashews: Provide healthy fats and a creamy texture.
- Tempeh: A great source of plant-based protein and gut-friendly probiotics.
- Tomatoes: There are several health benefits of tomatoes. They are rich in antioxidants like lycopene, as well as vitamins A and C.
- Lettuce: Hydrating and low in calories, perfect for a light and healthy meal.
Frequently Asked Questions
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.
If you prefer another protein, you can use air fryer tofu nuggets, or even roasted chickpeas for crunch.
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
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
Instructions
Make the Tempeh Bacon
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
- Knife
- Cutting board
- Measuring cup
- Skillet (to toast chopped pecans)
- Air-Fryer or oven (for tempeh bacon)
- Mini blender (for vegan blue cheese salad dressing)
Gigi & Sersie
The tempeh bacon with the crisp iceberg is a winner. Love this as a lunch salad.