There’s something about a cozy fall salad recipe that just hits differently when the weather starts to cool. Every year, Sweetgreen’s Autumn Caesar becomes a seasonal favorite, and for good reason. It’s hearty, comforting, and somehow still feels fresh and light.

This vegan version is inspired by Sweetgreen’s Autumn Caesar and borrows elements from their Harvest Bowl too. Think crisp greens, roasted sweet potatoes, jammy tomatoes, crunchy toppings, and a creamy vegan Caesar dressing that ties everything together. It’s cozy, nourishing, meal-prep friendly, and packed with complete protein thanks to high-quality tofu.

If you love healthy fall recipes that feel indulgent but still align with a balanced lifestyle, this vegan fall salad is for you.

Pouring creamy vegan Caesar dressing over a fall Caesar salad with tofu, sweet potatoes, and roasted tomatoes.

Three of My Favorite Vegan Thanksgiving Sides:​

What Is Sweetgreen’s Autumn Caesar?

Sweetgreen’s Autumn Caesar salad is their seasonal spin on the classic Caesar. It keeps the familiar base of kale and romaine but adds fall-forward ingredients like roasted sweet potatoes, warm spices, and cozy textures that blur the line between comfort food and fresh salad.

It’s often described as a hybrid between a traditional caesar and their Harvest Bowl, making it one of their most popular cold-weather menu items. This sweetgreen autumn caesar copycat takes that same concept and recreates it at home in a completely vegan, dairy-free way that still feels indulgent and satisfying.

Compared to the original, this version:

  • Uses a creamy vegan caesar dressing
  • Swaps animal protein for crispy marinated tofu
  • Keeps the same cozy, seasonal feel
  • Is more customizable and budget-friendly
Fall salad recipe featuring crispy tofu, jammy roasted tomatoes, sweet potatoes, and candied pumpkin seeds tossed in vegan Caesar dressing.
Vegan Sweetgreen-inspired autumn Caesar salad with kale, romaine, roasted sweet potatoes, tofu, pumpkin seeds, and creamy vegan Caesar dressing on a pink plate.
Baking Sheet
Cooking Olive Oil Cooking Olive Oil
Boos Cutting Board Boos Cutting Board
Colander Colander
Mixing Bowl Set Mixing Bowl Set

Why This Fall Salad Recipe Works So Well

This isn’t just another fall caesar salad. It’s designed to feel like a full meal, not a sad side salad pretending to be lunch.

Here’s why it stands out:

  • Perfect texture balance: Creamy, crunchy, soft, and crisp in every bite
  • Hearty but fresh: Warm roasted elements meet cool crisp greens
  • Complete protein: Tofu provides all essential amino acids
  • Meal prep friendly: Holds up beautifully for make-ahead lunches
  • Seasonally aligned: A true healthy fall recipe that still works into winter

It captures the comfort of cozy food while still fitting beautifully into a clean, plant-forward lifestyle.

Sweetgreen autumn Caesar copycat salad with hearty fall ingredients and thick vegan Caesar dressing served on a pink floral plate.
Cozy vegan fall salad styled with sweet potatoes, tofu, and creamy Caesar dressing alongside extra roasted vegetables and pumpkin seeds.

Ingredient Highlights + Health Benefits

Kale + Romaine

A nutrient-dense base rich in vitamins A, C, and K. Kale also provides fiber and antioxidants that support digestion and immunity.

Sweet Potatoes

Naturally sweet, high in beta-carotene, and deeply satisfying. They bring warmth and seasonal comfort to this hearty fall salad.

Tofu (Complete Protein)

Tofu delivers all nine essential amino acids, making this vegan fall salad a truly balanced meal. It supports muscle health, satiety, and steady energy levels.

Jammy Roasted Tomatoes

Slow roasting concentrates their natural sugars, creating a rich flavor while also delivering lycopene, a powerful antioxidant.

Pumpkin Seeds

Packed with magnesium, zinc, and healthy fats, they add crunch and nutritional depth.

Vegan Caesar Dressing

Made with vegan mayo, lemon, capers, and nutritional yeast, this dressing provides creaminess, tang, and savory depth without dairy.

Overhead view of a vegan autumn Caesar salad with kale, romaine, roasted sweet potatoes, tofu cubes, and pumpkin seeds on a vintage plate.

How This Compares to Other Sweetgreen Copycat Recipes

While many sweetgreen copycat recipes try to replicate exact ingredient lists, this version focuses on capturing the feeling of the bowl. It keeps the soul of the Sweetgreen Autumn Caesar while updating it to be:

  • Entirely plant-based
  • Easier to prepare at home
  • Better suited for repeated meal prep
Close-up of a vegan fall salad with crispy tofu, jammy roasted tomatoes, pumpkin seeds, and dairy-free Caesar dressing.

Make It Ahead Tips

To make this vegan Sweetgreen-inspired Autumn Caesar as seamless as possible:

  • Roast sweet potatoes, tofu, and tomatoes up to 4 days in advance
  • Store dressing in an airtight jar for up to 5 days
  • Keep greens dry and undressed until serving
  • Store crunchy toppings separately to maintain texture

For best results, assemble just before eating. Reheat warm components slightly and toss with fresh greens and dressing.

{If you like this recipe you’ll love my SWEETGREEN HARVEST BOWL and my GOLDEN MINERAL BROTH.}

Pouring creamy vegan Caesar dressing over a fall Caesar salad with tofu, sweet potatoes, and roasted tomatoes.

Fall Salad Recipe: Vegan Sweetgreen-Inspired Autumn Caesar

Yield: 4 servings
Cozy fall salad recipe inspired by Sweetgreen’s Autumn Caesar, made vegan with crispy tofu, roasted sweet potatoes, and creamy dairy-free Caesar dressing. Healthy, hearty, and meal-prep friendly.
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
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Ingredients

Base

  • 4 cups Shredded Kale
  • 4 cups Chopped Romaine

Roasted Sweet Potato

  • 2 Medium Sweet Potatoes, cubed
  • 2 tsp Extra Virgin Olive Oil
  • 1 tsp Paprika
  • Salt + Pepper, sprinkled on top

Crispy Tofu

  • 1 block Extra Firm Tofu, If you have it in your grocery store, choose high protein tofu for even more protein
  • 1 tbsp Tamari or Soy Sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Maple Syrup

Jammy Tomatoes

  • 2 cups Cherry Tomatoes
  • 1 tsp Extra Virgin Olive Oil
  • 1 pinch Cane Sugar
  • Sea Salt (quick sprinkle on top)

Candied Pumpkin Seeds

  • ½ cup Pumpkin Seeds
  • 2 tsp Maple Syrup
  • 1 pinch Cinnamon
  • 1 pinch Sea Salt

Garlic Breadcrumbs

  • 2 slices Sourdough Bread
  • 2 tsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 pinch Sea Salt

Vegan Caesar Dressing

  • ¾ cup Vegan Mayo
  • 2 tbsp Lemon Juice, about 1/4 of a lemon
  • 2 tsp Dijon Mustard
  • 2 tsp Capers + a splash of brine
  • 2 Garlic Cloves
  • 3 tbsp Nutritional Yeast, can sub for vegan parm
  • ¼ – ½ cup Filtered Water, start with 1/4 cup and add more if needed to thin
  • Sea Salt & Pepper, to taste

Instructions
 

Preheat & Prep

  • Preheat oven to 425°F and line 2 large baking sheets with parchment.
  • Prep your ingredients. Cube sweet potatoes and tofu. Chop and wash lettuce, pat dry and set aside. If you'd like, you can do this step the night before along with tossing it with their respective seasonings to both save time and infuse the flavor even more.

Roast Everything at Once

  • On one tray: spread sweet potatoes + tofu (drizzle each section with their seasonings if you haven't done so the night before.)
  • On the second tray: add tomatoes tossed with olive oil, sugar, and salt.
  • Roast 30 minutes, tossing the tofu and sweet potato halfway. Everything should finish around the same time—sweet potatoes tender, tofu golden, tomatoes caramelized and juicy.
  • Keep your eyes on the tomato as that may finish sooner, around 20-25 min.

Make the Dressing (while it roasts)

  • Blend vegan mayo, lemon juice, Dijon, capers + brine, garlic, nutritional yeast, and water until creamy.
  • Taste and adjust salt, pepper, or lemon.

Quick Toppings (reuse a tray)

  • Lower oven temp to 350°F (175°C) once the trays are free.
  • On one tray, scatter torn sourdough and pumpkin seeds.
  • Toss bread with olive oil, garlic powder, and salt.
  • Toss pumpkin seeds with maple syrup, cinnamon, and sea salt.
  • Bake together 5–7 minutes, until both are toasted and crisp.

Assemble the Salad

  • In a large bowl, toss kale and romaine with a few spoonfuls of dressing.
  • Add roasted tofu, sweet potatoes, tomatoes, breadcrumbs, and pumpkin seeds.
  • Finish with more dressing and cracked black pepper.
Author: Annie Kimmelman