Vegan Caesar Salad with Acorn Squash

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Vegan Caesar Salad

I won’t lie, I don’t eat a whole lot of salad. Maybe 2-3 times a week I will have a salad with dinner, but not usually as a whole meal – unless it is this salad (or some variation of it). 

Whenever I make this Vegan Caesar Salad, I always think to myself, “I should eat more salad, this is amazing!”

Adding squash to this recipe makes it a filling and satisfying salad that you can have for dinner or meal prep for healthy lunches at work, school, or while traveling. 

If squash isn’t a big part of your diet, here are a few reasons that may convince you to eat more squash: 

  • 1 cup of cooked squash has only 115 calories and 9 grams of fiber to keep you full, so it is great for weight loss. 
  • High in vitamin C and antioxidants to boost immunity.
  • High in vitamin A or healthy vision and skin.
  • High in potassium, which can reduce high blood pressure. To learn more about lowering blood pressure with diet, check out this blog post.
  • High in bone building minerals like calcium, phosphorus, magnesium, and manganese. 

The magic is in the dressing. Tahini and hummus give this vegan Caesar dressing a creamy and rich flavor. The apple cider vinegar adds a slight tang, while the acidity helps soften the leafy greens. 

Sesame seeds, which are blended to make tahini, are an excellent source of calcium and healthy fats, which makes it even more awesome!

If acorn squash isn’t your thing, you can use pumpkin, butternut squash, spaghetti squash, delicata squash, sweet potato, or even chickpeas. 

You can also make a large portion of the dressing and keep it in the fridge for the week to have tasty salads all week long. 

Vegan Caesar Salad with Acorn Squash

Vegan Caesar Salad
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 servings


    For the Dressing

    • 2 TBSP Tahini
    • 1 TBSP hummus
    • 1 TBSP nutritional yeast
    • 1 TBSP apple cider vinegar
    • 2 tsp maple syrup
    • 1 tsp Dijon mustard
    • 1/2 tsp garlic powder
    • Salt and pepper to taste

    For the Salad

    • 3 cups dinosaur or Tuscan kale, chopped
    • 2 cups spinach, roughly chopped
    • 1 medium acorn squash, peeled and chopped into 1-inch pieces
    • 2 TBSP nutritional yeast
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp turmeric
    • Salt and pepper to taste
    • 1 avocado, chopped
    • 2 TBSP hemp seeds (optional)



    Make the dressing by whisking all the dressing ingredients in a small bowl until well combined. If it is too thick, whisk in a bit of water until the desired consistency is reached.


    In a medium bowl, mix ½ the dressing with the spinach and kale. Mix until the greens are well coated in the dressing. Set aside in the fridge. This will soften the kale.


    Steam the chopped squash for 7 minutes. Transfer squash to a pan and add the nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper. Cook for 5 minutes, stirring frequently.


    Add the squash to the greens and top with avocado, hemp seeds, and the remaining dressing.


    Feel free to add any other veggies or fruit that you like. I like cucumber, cherry tomatoes, artichoke hearts, steamed Brussel sprouts, chickpeas, and chopped dates with this salad.

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