Brussels Sprouts Kale Caesar Salad
Published on November 13, 2024
Quick Summary
Brussels Sprouts Kale Caesar Salad- shredded Brussels sprouts, kale, toasted buttery breadcrumbs, and Parmesan cheese are tossed in a creamy homemade Caesar dressing to create a hearty and delicious salad. You will love this twist on the classic Caesar salad.
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Pin ItThis Brussels Sprouts Kale Caesar Salad is a twist on the classic Caesar salad.
The salad combines the earthiness of kale and Brussels sprouts with the creamy, tangy richness of Caesar dressing, making it both satisfying and flavorful. The crunch from the shredded Brussels sprouts and hearty kale balances the richness of the dressing, while the Parmesan cheese brings a savory, salty punch.
Instead of the traditional croutons, I use toasted buttery breadcrumbs! You get a little crunch in every bite!
It’s a hearty, yet fresh, salad that makes a great side dish or can even stand alone as a meal, especially if topped with protein. Feel free to add chicken, salmon, steak, shrimp, nuts, or crispy roasted chickpeas. It is also good with smashed potatoes or sweet potato fries.
If you like this salad, check out my Shaved Brussels Sprouts Salad, my Simple Kale Salad, and my Caesar Salad too!
Ingredient Notes
- Brussels Sprouts: Wash the Brussels sprouts and then shred! You can use a sharp knife or food processor. They add a nice crunch to the salad and hold up well!
- Kale: I like to use lacinato kale (Tuscan kale). Remove the ribs, hold the stem firmly with one hand and use your other hand to strip the leaves away from the stem. Finely chop!
- Caesar Dressing: I recommend using my homemade Caesar dressing. It is easy to whisk up and much better than store bought dressings!
- Toasted Breadcrumbs: I like to toast panko breadcrumbs in butter instead of using traditional croutons. If you prefer croutons, make my homemade croutons. They are the best!
- Parmesan cheese: Buy a wedge of Parmesan cheese, not pre-shredded cheese! You want the best for this salad. You can use a box grater, microplane, or if you want larger cheese shavings, use a vegetable peeler.
How to Make Brussels Sprouts Kale Caesar Salad
- In a large skillet, heat the butter over medium heat. Add the panko and cook, stirring occasionally, until golden brown and toasted. Season with salt, to taste. Set aside.
- Make the Caesar dressing. You can make it in advance and keep in the fridge!
- Trim the ends off the Brussels sprouts and peel off and discard any brown or blemished outer leaves. Cut Brussels sprouts in half from top to bottom and thinly slice with a sharp knife. If you have a food processor, you can shred the Brussels sprouts in the food processor.
- In a large bowl, combine the shaved brussels sprouts and chopped kale. Drizzle with olive oil and sprinkle with a little kosher salt and massage it with your clean fingers until the brussels sprouts and kale soften a bit.
- Add the Caesar dressing and use tongs to toss the salad.
- When well coated, add the parmesan cheese, toasted breadcrumbs, and black pepper.
- Toss again and serve.
How to Store
If you plan to make the salad ahead of time or store leftovers, it’s best to keep the dressing and toppings separate to prevent the greens from wilting and sogginess from the dressing.
- Refrigerate the salad greens in an airtight container or a resealable bag. The greens should stay fresh for 2 to 3 days in the fridge.
- Store the dressing in an airtight jar or container in the refrigerator for up to 1 week.
- Store the toasted breadcrumbs in an airtight container on the counter for up to 1 week.
- If you have leftover salad that has already been tossed in the dressing, store in the fridge for up to 2 days.
More Salad Recipes
- Shaved Brussels Sprouts Salad
- Caesar Salad
- Simple Kale Salad
- Bacon Brussels Sprouts Salad
- Easy Spinach Salad
- Quinoa Spinach Salad with Apples, Bacon & White Cheddar
- Apple Pecan Salad with Creamy Lemon Dressing
Check out more SALAD RECIPES!
Brussels Sprouts Kale Caesar Salad
Ingredients
For the breadcrumbs:
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- Kosher salt, to taste
For the dressing:
For the salad:
- 12 ounces brussels sprouts, washed
- 4 cups finely chopped lacinato kale
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- In a large skillet, heat the butter over medium heat. Add the panko and cook, stirring occasionally, until golden brown and toasted, 2 to 3 minutes. Season with salt, to taste. Set aside.
- Make the Caesar dressing. In a small bowl, whisk together the mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire, anchovy paste, Parmesan, salt, and pepper.
- Trim the ends off the Brussels sprouts and peel off and discard any brown or blemished outer leaves. Cut Brussels sprouts in half from top to bottom and thinly slice with a sharp knife. If you have a food processor, you can shred the Brussels sprouts in the food processor.
- In a large bowl, combine the shaved brussels sprouts and chopped kale. Drizzle with olive oil and sprinkle with a little kosher salt and massage it with your clean fingers until the brussels sprouts and kale soften a bit.
- Add the Caesar dressing and use tongs to toss the salad. When well coated, add the parmesan cheese, toasted breadcrumbs, and black pepper. Toss again and serve.
Nutrition
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