Salads
Warming Caesar Salad (with a twist)
Prep
15 minutes
Cook
5 minutes
Yield
4
This delicious caesar salad uses brussels sprouts to ramp up the health benefits and take your caesar salad to the next level.
This delicious caesar salad comes with a twist. It has the creamy caesar salad dressing you love but this salad is full of warming brussels sprouts, arugula (instead of romaine), and crunchy hazelnuts (instead of croutons). This is a great side dish at Thanksgiving or Christmas dinner or is an awesome dish for a potluck.
- Quick: This caesar salad recipe will only take you 20-minutes to make
- Delicious: There is seriously nothing better than a caesar salad and this elevated version is so good
- Healthy: By adding in brussels sprouts I upped the health benefits of this delicious salad
Ingredient Notes:
Brussels Sprouts: Brussels sprouts are packed with immunity-boosting vitamin C and cancer-fighting glucosinolates. They are so good for the cold and flu system to keep your immune system strong.
Hazelnuts: Hazelnuts have so many benefits. They help protect against cell damage, keep your heart healthy, and even keep your bowel movements healthy.
For the dressing
- Into a small bowl, add all the ingredients and whisk together till completely combined and smooth.
For the salad
- Make the breadcrumb topping: Add 2 tbsp olive oil to a frying pan over medium-low heat. Add breadcrumbs, garlic powder, onion powder, salt and pepper and stir evenly to coat. Toast, stirring often, until breadcrumbs is golden brown – about 3-4 minutes. Set aside.
- Thinly slice the brussels sprouts (use a mandolin if you prefer) and add to a large bowl or serving dish. Use your hands to break up the pieces.
- Add in arugula, capers, hazelnuts and parmesan cheese. Drizzle with dressing and toss. Top with crispy panko bread crumbs and serve.
Want to prepare this ahead of time? Brussels sprouts can be chopped and stored in the fridge along with prepared dressing (separate dressing). Breadcrumb topping can be made and stored on the counter.
Serving: When ready to serve, assemble the salad as described in the instructions. This would also make a delicious dinner when topped with your favorite protein.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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Warming Brussels Sprouts Caesar Salad
Video
Ingredients1x2x3x
For the salad
- ½ cup breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp ground pepper
- 4 cups thinly sliced brussels sprouts
- 3 tbsp capers
- ½ cup shredded parmesan cheese
- 2 cups arugula
- ½ cup chopped hazelnuts
For the dressing
- ½ cup vegan or regular mayonnaise
- 1 tsp dijon mustard
- 2 garlic cloves, minced or grated
- ¼ cup shredded regular or vegan parmesan cheese
- ½ tsp vegan or regular worcestershire sauce
- 1 ½ tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
For the dressing
- Into a small bowl, add all the ingredients and whisk together till completely combined and smooth.
For the salad
- Make the breadcrumb topping: Add 2 tbsp olive oil to a frying pan over medium-low heat. Add breadcrumbs, garlic powder, onion powder, salt and pepper and stir evenly to coat. Toast, stirring often, until breadcrumbs is golden brown – about 3-4 minutes. Set aside.
- Thinly slice the brussels sprouts (use a mandolin if you prefer) and add to a large bowl or serving dish. Use your hands to break up the pieces.
- Add in arugula, capers, hazelnuts and parmesan cheese. Drizzle with dressing and toss. Top with crispy panko bread crumbs and serve.
Notes
Nutrition
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Warming Brussels Sprouts Caesar Salad
Ingredients
For the salad
- ½ cup breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp ground pepper
- 4 cups thinly sliced brussels sprouts
- 3 tbsp capers
- ½ cup shredded parmesan cheese
- 2 cups arugula
- ½ cup chopped hazelnuts
For the dressing
- ½ cup vegan or regular mayonnaise
- 1 tsp dijon mustard
- 2 garlic cloves, minced or grated
- ¼ cup shredded regular or vegan parmesan cheese
- ½ tsp vegan or regular worcestershire sauce
- 1 ½ tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
For the dressing
- Into a small bowl, add all the ingredients and whisk together till completely combined and smooth.
For the salad
- Make the breadcrumb topping: Add 2 tbsp olive oil to a frying pan over medium-low heat. Add breadcrumbs, garlic powder, onion powder, salt and pepper and stir evenly to coat. Toast, stirring often, until breadcrumbs is golden brown - about 3-4 minutes. Set aside.
- Thinly slice the brussels sprouts (use a mandolin if you prefer) and add to a large bowl or serving dish. Use your hands to break up the pieces.
- Add in arugula, capers, hazelnuts and parmesan cheese. Drizzle with dressing and toss. Top with crispy panko bread crumbs and serve.
Video
Notes
Nutrition
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