Salads

Warm Brussels Sprout And Kale Caesar Salad

A tasty and seasonal twist on the classic. This warm brussel sprout Caesar salad combines shaved Brussel sprouts lightly sauteed in olive oil and then tossed with the sweet tang of apples and toasted pumpkin seeds in a creamy, garlicky caesar dressing. Buttery breadcrumbs and parmesan cheese get broiled on top for a salty crunch.

Is it just me, or are Brussels sprouts in all the rage on restaurant menus these days? Roasted, fried, shaved; all delicious options.

Growing up, I despised them, however!

My mom would boil those things and serve them up with butter, salt, and pepper. Yucko! The aroma that wafted through the house was, I’m sure you can guess- stinky!

It wasn’t until my daughter convinced me to try a recipe she made: roasted brussel sprout with bacon and onions coasted in balsamic glaze. I was hooked and have been making them every which way since then.

Today’s recipe is perfect for those cozy evenings when you crave something comforting yet still want that vibrant, fresh salad. It’s a harmonious blend of textures and flavors!

And it gets better: swap out the fruit and nuts to create a new flavor sensation. It provides a wholesome and nutritious foundation for a side or meal in one.

Ingredient Notes And Substitutions

Ingredients for brussels sprouts and kale caesar salad

Brussel Sprouts ~When buying brussel sprouts, look for leaves that are tightly layered together. Sprouts should feel firm when squeezed, and smaller sprouts are more tender and sweeter than the larger ones. Pre-shredded or shaved brussel sprouts work great, too. They will shrink when wilted, so be sure to buy more than one bag

Kale ~ I typically use the curly kale. Pro tip. Massage the kale with a pinch of salt or a squeeze of lemon juice to take any bitterness out.

Apple ~ Any variety you prefer, although a crisp, sweet & tart variety suits well with this salad

Caesar salad dressing ~ choose a high-quality brand. See my notes in the recipe card for a restaurant-style Caesar dressing.

Parmesan cheese & breadcrumbs ~ for the topping. Panko breadcrumbs also work great too.

Olive oil & butter ~ Olive oil for sauteing the Brussel sprouts, and butter for the breadcrumbs and parmesan

Instructions on how to shred brussels sprouts by hand

Delicious Variations!

  • Mix up the meats! Try bacon, pancetta, or mix in grilled chicken for a meal in one salad.
  • Season it up. Use veggies that are in season, or use cranberries for a winter version.
  • Mix up the veggies. Red or yellow peppers, mushrooms, asparagus, broccoli- endless combinations!
  • Go nuts! Try pine nuts, hazelnuts, walnuts, or pecans

Why You’ll Love This Brussels Salad

  • Quick and easy to make
  • It holds up beautifully and stays crunchy for leftovers!
  • Customizable to fit your craving or what is in season
  • Makes a great side dish, or make it a main and add a protein.
Spoonful of brussels salad

How To Make Brussels Sprout And Kale Caesar Salad

Here is a quick run-through. You’ll find the printable recipe card with full instructions below.

  1. Preheat the oven to low broil, and spray a baking dish. Mix breadcrumbs and parmesan cheese in a small bow, mix in melted butter, and stir until everything is coated. Set aside.
  2. Slice the Brussels sprouts into shreds using a food processor with a blade attachment or by hand (refer to the picture above)
  3. Heat olive oil in a large skillet over medium heat. Add the shredded sprouts, salt, and pepper, and cook, stirring frequently, for about 3 minutes or until slightly wilted. They should have a slight crunch to them; don’t overcook them, or you will have a super soft, cooked salad.
  4. Remove from heat and add the apples, nuts, and the amount of Caesar dressing to your liking. Transfer to the prepared baking dish, and sprinkle the breadcrumb mixture. Broil only until the topping is golden brown. Don’t walk away too far (believe me, I have done that). It will happen quickly.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Warm Brussels Sprout And Kale Caesar Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 68 servings 1x

Description

A tasty and seasonal twist on the classic. This warm brussel sprout Caesar salad combines shaved Brussel sprouts lightly sauteed in olive oil and then tossed with the sweet tang of apples and toasted pumpkin seeds in a creamy, garlicky caesar dressing. Buttery breadcrumbs and parmesan cheese get broiled on top for a salty crunch.


Ingredients

Units Scale

Warm Brussels sprout Caesar salad.

  • 1 pound fresh Brussels sprouts shredded (or pre-shredded or shaved)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 large apple, cubed (any crisp variety)
  • 1/3 cup toasted pumpkin seeds
  • 1 cup Caesar salad dressing. *See note below
  • 1/2 cup grated parmesan cheese
  • 1/2 cup breadcrumbs, or panko breadcrumbs
  • 1/4 cup melted butter


Instructions

For the salad

  1. Preheat the oven to low broil, and spray a baking dish.
  2.  Mix breadcrumbs and parmesan cheese in a small bow, mix in melted butter, and stir until everything is coated. Set aside.
  3. Slice the brussels sprouts into shreds using a food processor with a blade attachment or by hand (refer to the picture above)
  4. Heat olive oil in a large skillet over medium heat. Add the shredded sprouts, salt, and pepper, and cook, stirring frequently, for about 3 minutes or until slightly wilted. They should have a slight crunch to them; don’t overcook them, or you will have a super soft, cooked salad.
  5. Remove from heat and add the apples, pumpkin seeds, and the amount of Caesar dressing to your liking. Transfer to the prepared baking dish, and sprinkle the breadcrumb mixture.
  6. Broil only until the topping is golden brown. Don’t walk away too far (believe me, I have done that). It will happen quickly.
  7. Serve as a side or a main dish with added protein, such as chicken or salmon.

Notes

Here’s my shortcut hack for a restaurant-style caesar salad dressing.

Add or subtract the amounts below to your liking. Everyone will LOVE this, and tastes like you made it from scratch!

  • Start by using your favorite good quality brand of Caesar dressing.
  • For every cup of dressing, add the following.
  •  1 garlic clove peeled and mashed into a paste
  • 2 -3 teaspoons Worcestershire sauce
  • 1/2 small lemon
  • 1/2 teaspoon anchovy paste
  • Lots of fresh pepper
  • Prep Time: 15 minutes
  • Cook Time: 10
  • Category: Salad
  • Method: Stove top/broil
  • Cuisine: American

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star