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A close-up of a vegan wedge salad, with tomatoes, dressing, and smoky apple bits.

Vegan Wedge Salad

This vegan wedge salad is a crispy salad thanks to iceberg lettuce. Make it as a main meal or serve it as a perfect side salad for your favorite vegan dinner recipes.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 280kcal



Vegan Blue Cheese Dressing

  • ½ cup vegan mayo (or cashew cream - see link in post)
  • ¼ cup vegan sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon white miso paste
  • 2 tablespoons unsweetened soy milk make sure it’s plain…not vanilla flavored
  • 1 pinch freshly ground black pepper
  • 2 tablespoons extra firm tofu , pressed to remove excess liquid

Smoky Apple Bits

  • ½ medium apple cored and diced (I left the skin on)
  • 2 tablespoons liquid smoke sauce
  • 1 tablespoon maple syrup
  • 1 pinch salt

Vegan Wedge Salad

  • 1 head iceberg lettuce
  • 2 tablespoons chopped green onion
  • 4 cherry tomatoes , halved (or as many as you’d like)
  • 1 tablespoon chopped chives (fresh or dried)


For the Vegan Blue Cheese Dressing

  • In a small bowl, combine the mayo, sour cream, miso paste, garlic powder, and vinegar. Give it a good whisk or two to incorporate all the ingredients. Salt and pepper to taste. If the dressing is too thick, add a tablespoon of soy milk (unsweetened plain) and stir to combine. Finally, crumble the tofu into the mixture and stir to combine. Cover and place in the fridge.

For the Smoky Apple Bits

  • In a skillet over medium heat, add the diced apple, smoke sauce, and maple syrup. Cook over medium heat until the liquid is incorporated into the apple. Sprinkle with a pinch of sea salt and then set aside to cool.

Spring Wedge Salad

  • Wash the iceberg head and remove any ragged leaves. Cut down the center of the head to the core. Then cut each piece in half, cutting down to the core. Cut off the core from each quarter.
  • Arrange the quartered iceberg wedges on serving plates, drizzle each with the vegan blue cheese dressing and top each with apple bits, chives, chopped green onions, and tomato halves. Serve immediately.


You can use cashew cream instead of vegan mayo.
Substitute tempeh bacon for smoky apple bits.


Calories: 280kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 337mg | Potassium: 283mg | Fiber: 2g | Sugar: 10g | Vitamin A: 805IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg