This Brussels Sprouts Caesar Salad combines roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan tossed in a homemade Caesar dressing. It’s elegant enough for holiday guests yet simple enough for a weeknight side.
Why You’ll Love This Brussels Sprouts Caesar Salad
This recipe is a delicious hybrid of a Brussels sprout hash and a classic Caesar. Shredded raw Brussels sprouts replace romaine for a firmer, more flavorful base, and toasted breadcrumbs stand in for croutons for extra crunch. Shaved Parmesan and a tangy, creamy Caesar dressing finish the dish. It’s a crowd-pleaser that disappears fast.
Ingredient Notes
- Brussels sprouts: Buy pre-shredded sprouts or slice them with a sharp knife or food processor for even 1/4-inch ribbons.
- Extra-virgin olive oil: Use good quality, cold-pressed oil for best flavor.
- Sea salt and freshly ground black pepper: Season to taste.
- Parmesan: Shaved or grated Parmesan works well; use a vegan alternative if needed.
Classic Caesar Dressing
- Mayonnaise: A neutral-style mayo (regular or vegan) is a quick base; alternatives include raw cashew butter or tahini.
- Water: Thins the dressing to the right consistency.
- Fresh lemon juice: Adds brightness.
- Dijon mustard and minced garlic: For depth and bite.
- Capers or anchovies: Use capers for a vegetarian option or anchovies for a classic umami note. If using anchovies, skip Worcestershire.
- Worcestershire sauce, salt, pepper, and olive oil: Balance and finish the dressing.
Toasted Breadcrumbs
- Unsalted butter or plant butter and olive oil: For toasting and flavor.
- Panko breadcrumbs: Panko yields the best crispness; use gluten-free if needed.
- Garlic powder and sea salt: Season to taste.
Step-by-Step Instructions
- Preheat the oven to 400°F (375°F convection).
- Line two half-sheet pans with unbleached parchment paper.
- Arrange the sliced Brussels sprouts on the prepared pans. Toss with olive oil, sea salt, and black pepper, then spread in a single layer. Roast 18 minutes, stirring once halfway, until lightly golden. Allow to cool slightly.
- Meanwhile, blend all dressing ingredients in a blender until smooth. Taste and adjust seasoning; set aside.
- For the breadcrumbs: heat butter and oil in a large skillet over medium-low. Add panko and stir constantly until golden, about 4–5 minutes—watch closely to prevent burning. Stir in garlic powder and salt to taste. Transfer to a paper towel-lined plate to drain and crisp as they cool. Store cooled breadcrumbs in an airtight container at room temperature for up to 5 days.
- In a large bowl, toss the warm Brussels sprouts with dressing, then top with toasted breadcrumbs and shaved Parmesan.
Expert Tips
- Use the slicing disk on a food processor to shred Brussels sprouts quickly and evenly.
- To turn this into a main course, add cooked chicken breast or your preferred protein.
- Make the dressing ahead of time, and either buy pre-sliced sprouts or slice them in the food processor to save time. Serve warm or at room temperature.
Storage Tips
Store the salad undressed in an airtight container in the refrigerator for 2–3 days. When ready to serve, warm or reheat and toss with dressing just before serving. Keep the dressing chilled in a sealed jar or container for up to 2 weeks.
More Salad Recipes
- Grilled Halloumi Salad with Sumac Dressing
- Charred Eggplant Salad
- Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette
- Grilled Squash Salad
- Fall Market Salad with Pomegranate Vinaigrette and Savory Granola
Get the Recipe
Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)
Roasted Brussels sprouts tossed in a creamy Caesar dressing, finished with toasted breadcrumbs and shaved Parmesan. Serves 4.
Ingredients
- 2 pounds Brussels sprouts, trimmed and sliced ¼-inch thick
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Caesar dressing:
- 6 tablespoons mayonnaise (or vegan mayo/raw cashew butter/tahini)
- 2 tablespoons water
- Juice of 1 lemon
- ½ teaspoon Dijon mustard
- 1 large garlic clove (minced)
- 1 tablespoon capers, drained (or anchovies; omit Worcestershire if using anchovies)
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon sea salt, plus more to taste
- Freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- Toasted breadcrumbs:
- 2 tablespoons unsalted or plant butter
- 2 tablespoons extra-virgin olive oil
- 1 cup panko breadcrumbs (gluten-free if needed)
- ½ teaspoon garlic powder
- Sea salt to taste
- 4 ounces Parmesan, shaved or grated (use vegan Parmesan if desired)
Instructions
- Preheat oven to 400°F (375°F convection). Line two half-sheet pans with parchment.
- Arrange sliced Brussels sprouts on the pans. Toss with olive oil, salt, and pepper. Roast 18 minutes, stirring halfway, until lightly golden. Cool slightly.
- Blend all dressing ingredients until smooth. Adjust seasoning and set aside.
- Toast breadcrumbs: melt butter with oil in a skillet over medium-low. Add panko and stir until golden, about 4–5 minutes. Add garlic powder and salt, then transfer to a paper towel-lined plate to cool and crisp.
- Toss warm Brussels sprouts with dressing, then sprinkle with toasted breadcrumbs and shaved Parmesan. Serve warm or at room temperature.
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