Vegan Wedge Salad (with Blue Cheese Dressing)

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Enjoy this vegan wedge salad for a twist on a classic! Crisp iceberg lettuce, juicy cherry tomatoes, and smoky vegan bacon bits are drizzled with homemade vegan blue cheese dressing. Serve this crispy, creamy, and satisfying dish for a quick lunch or a refreshing side.

Wedged salad dressed with vegan blue cheese dressing, tomatoes, vegan bacon and fresh herbs on a serving plate.

Why you’ll love this recipe

Crisp & refreshing: The iceberg lettuce provides a cool, crunchy base that's perfect for the warmer months.
Quick & easy: This vegan wedge salad requires minimal preparation and no cooking, making it ideal for a last-minute side dish or on-the-go snack.
Bold flavors: Smoky vegan bacon bites and tangy vegan blue cheese dressing mean that every bite is packed with bold, savory flavors.
Show-stopping: The wedge presentation gives this salad a fancy and elegant appeal, making it perfect for entertaining dinner guests.

What is a vegan wedge salad?

This vegan wedge salad is a lighter, plant-based version of classic wedge salads, but it is every bit as rich and creamy. I always make this recipe when I’m in the mood for a more “indulgent” salad (you know the type).

The best part is that I don’t have to worry about it being unhealthy. This recipe features crisp iceberg lettuce, juicy cherry tomatoes, savory vegan bacon bits, and a homemade vegan blue cheese dressing.

The crispness of the iceberg lettuce provides a fresh, crunchy base, perfectly complemented by the dairy-free dressing. Whether you’re vegan or simply looking to add more plant-based options to your diet, this salad is a quick, easy, and unbelievably delicious choice.

Ingredients & Substitutions

Vegan wedged salad ingredients laid out on a wooden surface.

Iceberg lettuce: Provides a perfectly light, crunchy base. For a different flavor and texture, you can try romaine hearts.
Cherry tomatoes: Add a burst of sweetness and color. Grape tomatoes also work!
Vegan bacon bits: For a smoky, savory flavor. You can use store-bought bacon bits, seasoned and roasted almonds, or coconut bacon for a similar crunch and smokiness.
Vegan blue cheese dressing: Brings creaminess and tang to round out the lightness of the lettuce. Vegan ranch dressing is also equally delicious.
Italian parsley: Gives the salad a fresh, herbaceous finish. Fresh basil or chives also work well for a different flavor profile.

How to make a vegan wedge salad

Iceberg lettuce head sliced in four even parts.

Step 1: Start by preparing your lettuce. Remove the outer leaves and wash the head thoroughly, working as much water into the crevices as possible. Then, slice the iceberg lettuce into four even wedges, making sure to keep a bit of the core on each piece to hold it together.

A wedge of ice berg lettuce topped with vegan blue cheese dressing over a serving plate.

Step 2: Drizzle each one generously with homemade vegan blue cheese dressing.

A wedge of ice berg lettuce dressed with vegan blue cheese dressing, tomatoes, vegan bacon and fresh herbs on a serving plate.

Step 3: Distribute the cherry tomatoes and vegan bacon bits among the wedges, and garnish with freshly cracked black pepper and chopped Italian parsley for an added layer of flavor and a pop of color.

Serving Suggestions

This vegan wedge salad makes the ideal side for so many dishes. Here are some of my favorites:

Grilled vegetables: Think grilled asparagus, zucchini, or bell peppers.
Grains: Serve your salad with a side of quinoa or couscous for a more filling meal.
Crunchy Seeds: Try toasted pumpkin seeds or sunflower seeds for an added crunch.
Avocado: Creamy avocado perfectly complements the tanginess of the dressing.
Warm bread: Serve your salad with slices of semolina bread or vegan garlic bread.
Lemon wedges: For a fresh spritz, squeeze a lemon wedge over the top.
Nutritional yeast: Add an extra sprinkle on top for a cheesy, nutty flavor boost.

Storage

Like most salads, a fully assembled vegan wedge salad should be eaten immediately to prevent a soggy texture. However, the unassembled ingredients can be stored separately in the fridge, and the dressing can last up to 5 days in an airtight container.

Variations

Spicy: Add sliced jalapeños or a dash of hot sauce to the dressing for a kick.
Mediterranean: Garnish the lettuce with olives, cucumber, and a tahini-lemon dressing.
Taco-inspired: Top your wedges with black beans, corn, diced peppers, and a cilantro-lime vinaigrette or Southwest salad dressing.
Chickpeas: Add crispy roasted chickpeas for extra protein and a crunchy texture.
Caesar salad: Use vegan Caesar dressing and romaine hearts. Top the lettuce with capers and shredded vegan Parmesan.
Buffalo tempeh: Add buffalo sauce-coated tempeh for a spicy protein boost.

Top tips

Choose crisp lettuce: Select a fresh, firm iceberg lettuce head for the crunchiest base.
Dry the lettuce well: After washing, make sure the lettuce is thoroughly dried to prevent a watery salad.
Use cold ingredients: Chill the lettuce and dressing before assembling to keep the salad cool and refreshing.
Be generous with toppings: The more vegan bacon bits and tomatoes, the better!
Add dressing just before serving: To keep the iceberg lettuce nice and crisp, dress the salad immediately before serving it.

FAQ

How can I hold the lettuce wedges together?

The core of the lettuce helps hold the wedge together, so don’t cut it off completely when you’re preparing your wedges.

What's the best way to serve the salad if I'm bringing it to a potluck?

If you’re taking this vegan wedge salad to a potluck, pack the components separately and assemble the salad on-site. This ensures the lettuce stays crisp and the toppings remain fresh.

How do I keep the salad from getting soggy?

Prevent a soggy salad by keeping the dressing and toppings separate from the lettuce until you are ready to serve to maintain its crispness.

More salad recipes

If you enjoyed this vegan wedge salad, feast your eyes on some more salad recipes like these:

Chickpea Apple Kale Salad: Full of healthy fats, protein, fiber, and vitamins.
Roasted Beets and Fennel Salad: Maple Dijon vinaigrette with a medley of vegetables.
Mango Cucumber Salad: A sweet, crunchy, and refreshing salad.
Easy Lemon Orzo Salad: Vibrant flavors from sun-dried tomatoes, bell peppers, cucumbers, parsley, and vegan feta.