Rainbow Caesar Salad with Creamy Cashew Dressing

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Rainbow 🌈 Caesar with creamy cashew dressing. The key to any delicious salad in my opinion is the dressing, and homemade dressings are the best, for your health and your tastebuds.

This is my go-to vegan Caesar dressing, made with soaked cashews, capers, lemon zest, Dijon mustard, dill, garlic and lemon juice.

Whip it up until it’s extra creamy. Smother it over your romaines, and then add any crunchy salad toppings. Today was paprika honey roasted delicata squash, blanched snap peas, and bright pink watermelon radish. Toasted caramelised pumpkin seeds and an extra dollop of dressing on-top! YUM!


  • 2 small delicata squash, sliced into thin rounds
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon honey
  • Salt and pepper
  • 1 cup snap peas, trimmed + blanched
  • 1 small head of baby gem lettuce, chopped
  • 1 small watermelon radish, thinly sliced
  • 1/4 cup pumpkin seeds, toasted

Creamy cashew dressing:

  • 1 cup cashews, soaked in water overnight
  • 1/4 cup water
  • 2 tablespoons capers, drained
  • 1 tablespoon majestic garlic spread
  • 2 tablespoons Dijon mustard
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon fresh dill
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine the delicata squash, olive oil, paprika, salt and pepper, and mix until evenly coated. Spread the slices out on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
  2. While the squash is roasting, blanch the snap peas in a pot of boiling salted water for 1-2 minutes until they turn bright green. Drain and rinse with cold water to stop the cooking process.
  3. To make the creamy cashew dressing, drain the soaked cashews and add them to a blender or food processor with the water, capers, garlic, Dijon mustard, lemon zest, lemon juice, dill, salt, and pepper. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
  4. Once the squash is done, remove it from the oven, add a squeeze of honey, and let it cool for a few minutes.
  5. In a large salad bowl, combine the lettuce, drizzle the creamy cashew dressing generously and toss gently to coat everything in the dressing. Reserve some extra dressing for serving.
  6. To serve, add the lettuce to your bowls, top with blanched snap peas, and sliced watermelon radish. Add the roasted delicata squash and toasted pumpkin seeds on top, with an extra dallop of the dressing and fresh dill.
  7. Serve immediately and enjoy your delicious rainbow Caesar salad with creamy cashew dressing!