This is seriously the best vegan wedge salad I've ever had. It's got roasted beets and homemade pumpernickel croutons, zesty Russian dressing and savory pickled onions.
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I had a vegan wedge salad like this on a trip to L.A. a couple of years ago, and I haven't been able to stop thinking about it since. This is my homespun version, and I like it just as much as the restaurant one!
It stars crisp, iceberg lettuce topped with a mix of smoky, salty, and crunchy ingredients and finished with creamy, vegan Russian dressing.
The croutons for this recipe use the oven version of my air fryer croutons. You can make the croutons in the air fryer instead, if you prefer.
The same goes for the beets! If you'd rather make air fryer beets, just follow the cooking instructions there using the amounts and ingredients for this vegan wedge salad.
It is an absolute dream, and I can't wait for you to eat it!
Ingredients and substitutions
- beets - You can use purple or golden beets, and you can peel them or not.
- olive oil, salt, and garlic powder - These are to season the beets and the croutons. The oil helps the croutons get crunchy without feeling dry, and it helps the beets get nice, crisp edges in the oven.
- rye or pumpernickel bread - This is for your croutons. You can use sliced bread or an unsliced loaf.
- red onion - You can pickle sweet onions instead, if needed.
- apple cider vinegar - The acid for your pickles.
- salt and sugar - Salt is key to the quick pickling process for the onions, and the sugar brings out the onion's natural sweetness. I really do recommend a salty-sweet brine for the pickles. It pairs so well with the rest of these flavors!
- vegan mayo and ketchup - These are the base for your vegan wedge salad dressing.
- prepared horseradish - Make sure you check the ingredients for dairy! A lot of prepared horseradish contains sour cream or other dairy products, but there are dairy-free ones available.
- onion powder - Seasons the Russian dressing.
- vegan Worcestershire - Deepens the dressing's flavor. Worcestershire sauce can contain anchovies, but many brands, especially cheap ones, do not. Just check the ingredients!
- iceberg lettuce - Iceberg is the classic base for a wedge salad. You want those firm, crisp, tight leaves, because they hold up best in this type of recipe.
- Bacos - Or other vegan bacon bits. Many packaged bacon bits are accidentally vegan. Again, just check the ingredients.
How to make a vegan wedge salad
Preheat the oven to 400° F.
In a large bowl, combine the beet ingredients, toss to coat, then spread onto half of a lined sheetpan. Bake for 15 to 20 minutes, stirring once.
Toss the crouton ingredients together in a large bowl, then, when the timer for the beets goes off, arrange the croutons on the other half of lined sheetpan. Bake for 10 to 15 minutes, checking in every three to five minutes for doneness.
Meanwhile, pickle the onions and make the dressing.
Stuff the onions into a pint-size mason jar.
Combine the remaining pickled onion ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
To make the dressing, combine all of the dressing ingredients, except the salt, in a small bowl, and whisk to combine. Season with salt, to taste.
Now, you're ready to assemble the salad!
Use a large knife to slice the lettuce into 4 wedges. Place each wedge pointy-side-up on a plate. Remove some of the upper leaves, so your lettuce piece forms sort of a shallow cup. Save those leaves for another use -- salad, sandwich, etc.
Top each wedge with a quarter of the beets, croutons, and Bacos. Then, drizzle each wedge with one to two tablespoons of the dressing and one to two tablespoons of the onions.
You will likely have leftover onions and dressing, so set these out in case anyone wants extra on their salads.
Helpful tips
- Line your baking sheet with parchment paper to save time on cleanup.
- When you put the beets on the baking sheet, arrange them on just one side, so you have room to quickly add the croutons when it's time.
- Only assemble as many vegan wedge salads as you're going to eat. Store the ingredients separately (see below).
Serving and storage directions
If you are not planning to serve all four salads, I recommend storing the ingredients separately. Here are instructions for each:
- The pickled onions will keep for two to three weeks in an airtight container in the fridge.
- The beets will keep for three to four days in a container in the fridge.
- Store the croutons in an airtight container in the pantry, where they keep for seven to 10 days.
- The dressing will keep for three to five days in an airtight container in the fridge.
- Loosely wrap the lettuce in a plastic bag, where it will stay fresh for a day or two in the fridge.
If you have leftover prepared salad, store it in the fridge, and eat it within two days of preparing. It will get soggy with time, but the flavor is still amazing!
Frequently asked questions
There's something about a huge, crunchy wedge of lettuce that's just super satisfying! You eat a wedge salad with a knife and fork, which makes it feel a lot more hearty than a regular salad while still being packed with greens.
Pair that with a mix of creamy, crunchy, and savory toppings, and you have got an epic salad!
Iceberg lettuce is the lettuce of choice for a wedge. It's firm, tight leaves stand up under all of those good toppings!
📖 Recipe
Vegan Wedge Salad
Ingredients
For the beets
- 2 cups diced beets - ½" pieces
- 1 teaspoon olive oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
For the croutons
- 2 cups diced rye bread - ½" pieces
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
For the pickled onions
- 1 sliced red onion - about 2 cups
- ½ cup apple cider vinegar
- 1 cup water
- 1 ½ teaspoons sea salt
- ¼ cup sugar
For the dressing
- ½ cup vegan mayo
- ¼ cup ketchup
- 2 tablespoons prepared horseradish - or more, to taste. See note.
- 1 teaspoon onion powder
- 1 teaspoon vegan Worcestershire sauce
- salt - to taste
For the salad
- 1 small head of iceberg lettuce
- ¼ cup Bacos - or other vegan bacon bits
Instructions
- Preheat the oven to 400° F.
Bake the beets and croutons
- In a large bowl, combine the beet ingredients, toss to coat, then spread onto half of a lined sheetpan. Bake for 15-20 minutes, stirring once.
- Toss the crouton ingredients together in a large bowl, then, when the timer for the beets goes off, arrange the croutons on the other half of lined sheetpan. Bake for 10-15 minutes, checking in every 3-5 minutes for doneness.
Meanwhile, pickle the onions
- Stuff the onions into a pint-size mason jar.
- Combine the remaining pickled onion ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
Make the dressing
- Combine all of the dressing ingredients, except the salt, in a small bowl, and whisk to combine. Season with salt, to taste.
Assemble the salad
- Use a large knife to slice the lettuce into 4 wedges. Place each wedge pointy-side-up on a plate. Remove some of the upper leaves, so your lettuce piece forms sort of a shallow cup. Save those leaves for another use -- salad, sandwich, etc.
- Top each wedge with ¼ of the beets, croutons, and Bacos. Then, drizzle each wedge with 1-2 tablespoons of the dressing and 1-2 tablespoons of the onions. You will likely have leftover onions and dressing, so set these out in case anyone wants extra on their salads.
JuneBug
This is now a family favorite. I LOVE the pickled onions!
Becky Striepe
I'm so glad to hear it! Pickled onions make everything so good.