Vegan Caesar Salad with Roasted Butternut Squash & Chickpeas

Last Updated on October 14, 2025 by Christin Gillespie

This Vegan Caesar Salad with Roasted Butternut Squash & Chickpeas is an untraditional twist on the classic but totally delicious and worthy of a spot at your dinner table. It’s made with roasted butternut squash, crispy chickpea “croutons,” massaged kale, shredded Brussels sprouts, crisp apples, sweet Medjool dates, crunchy pecans, almond parmesan, and a creamy tahini Caesar dressing. Packed with texture, flavor, and fall produce, it’s a plant-based salad that’s anything but boring!

Caesar salads are always a crowd-pleaser, but when the holiday season rolls around, it’s the perfect time to give the classic a cozy, seasonal twist. This Vegan Caesar Salad with Roasted Butternut Squash & Chickpeas keeps everything you love—creamy dressing, irresistible flavors, and hearty greens—while adding nourishing, plant-based ingredients that make it perfect for fall and winter.

This recipe was inspired by Ambitious Kitchen’s Winter Butternut Squash Brussels Sprouts Caesar Salad, but I put my own vegan spin on it. Roasted butternut squash, crispy chickpea “croutons,” crisp apple slices, sweet Medjool dates, almond parmesan, and a creamy tahini Caesar dressing come together in a salad that’s as beautiful as it is delicious.

After the first bite, this hearty vegan salad was an instant winner. And I’m confident that it will be a hit at your fall gatherings, meal prep sessions, or holiday entertaining. Beautiful to serve and full of seasonal goodness, it just might become your new favorite—no one will believe it’s entirely plant-based!

The Vegan Fall Caesar Salad You’ll Want to Eat All Season

• A Seasonal Caesar Remix: A seasonal spin on the classic Caesar—made vegan with all the fall favorites.
• Totally Plant-Based: A clean, wholesome salad that fits perfectly into any vegan or plant-forward lifestyle.
• Easy & Impressive: Works as a tasty side, a satisfying meal prep staple, or a standout dish for holiday get-togethers.

Ingredients

• Organic Butternut Squash: Naturally sweet and loaded with vitamins A and C, roasted squash adds warmth, color, and immune-boosting nutrients. I love using Honeynut squash for its sweeter flavor and smaller size, but regular butternut squash works perfectly too!
• Organic Chickpeas: Protein-packed and fiber-rich, these crispy roasted chickpeas add a satisfying crunch and help keep you full and energized.
• Organic Kale: Massaged to soften, this nutrient powerhouse is rich in vitamins, antioxidants, and fiber, supporting digestion and overall wellness.
• Organic Brussels Sprouts: Shredded to add a crunchy texture along with vitamins and antioxidants that promote heart and immune health. Not a fan of them raw? No worries—roast them with the squash and chickpeas for a deliciously caramelized flavor.
• Organic Apple: Adds refreshing crispness and natural sweetness, plus fiber to help with digestion and balance the flavors. I love using Honeycrisp, but feel free to use your favorite seasonal apple.
• Organic Medjool Dates: Adding a few dates brings the perfect touch of natural sweetness and a chewy texture to the salad. I recommend using pitted dates to save time and avoid dealing with pits. My go-to brand is Joolies—they’re consistently sweet, soft, and superb quality!
• Organic Raw Pecans: Buttery and crunchy, these nuts provide healthy fats, protein, and antioxidants to support brain and heart health.
• Organic Tahini Caesar Dressing: Creamy and dairy-free, made with tahini that’s rich in healthy fats, calcium, and plant-based protein. I prefer blending the ingredients for a perfectly smooth consistency, but whisking works well too if you’re short on time.
• Organic Almond Parmesan: We’ll be using homemade almond parmesan in place of traditional parmesan to sprinkle over the top.
• Organic Avocado Oil: A stable, heart-healthy oil that withstands high heat, perfect for roasting while nourishing your body.

How to Make

1. Roasted Butternut Squash & Chickpeas. Preheat oven to 425°F (220°C). Spread chopped butternut squash and drained chickpeas on a baking sheet. Drizzle with avocado oil and seasonings. Toss to coat evenly, then roast for 20–25 minutes, flipping halfway through, until tender and golden brown.
2. Kale & Brussels Sprouts. Add chopped kale and shredded Brussels sprouts to a large bowl. Squeeze fresh lemon juice over the greens and massage with clean hands for 1–2 minutes until they soften and wilt slightly.
3. Almond Parmesan. To a food processor, add the parmesan ingredients. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Tahini Caesar Dressing. Add all ingredients to a high-speed blender and blend until smooth and creamy. Add spring water as needed to reach your desired consistency. Alternatively, whisk ingredients together in a bowl, gradually adding spring water until the dressing is semi-thick and pourable. Set aside until ready to use.
5. Serve. Divide massaged kale and Brussels sprouts between bowls. Top with apple slices, chopped Medjool dates, roasted butternut squash, chickpeas, dressing, pecans, and almond parmesan. Enjoy!

Tips for a Delicious Plant-Based Caesar Salad

• Choose Fresh Ingredients: Use fresh, organic produce for the best flavor and nutrition.
• Blending the Dressing: I prefer blending the ingredients for a perfectly smooth consistency, but whisking works well too if you’re short on time.
• Massage the Kale Well: Don’t skip massaging the kale—it softens the leaves and makes the salad easier to enjoy.

Storing

This seasonal plant-based Caesar salad is fantastic served warm, right after roasting the butternut squash and chickpeas, but it’s just as delicious chilled.

Storing. Keep the salad in an airtight container in the fridge for up to 3–4 days. For best results, store the dressing separately and toss it with the salad just before serving to prevent sogginess.

Reheating. If you prefer a warm salad, gently reheat the roasted butternut squash and chickpeas in the oven before mixing them back into the salad base. Avoid reheating the entire salad with dressing to preserve fresh textures.

More Healthy & Delicious Salad Recipes You’ll Love

• White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard
• Quinoa & Avocado Kale Caesar Salad
• Roasted Chickpea & Sweet Potato Kale Salad with Honey Mustard Dressing
• Roasted Purple Sweet Potato & Quinoa Power Salad
• Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing

Sharing Is Caring!

If you give this Vegan Caesar Salad with Roasted Butternut Squash and Chickpeas a try, I’d love for you to leave a review and rating below. It really means a lot and helps others find the recipe too! Be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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