Brussels Sprout SaladJump To Recipe
- Serves: 6 servings
An alternative to classic Caesar salad, this Brussels Sprout Salad is tossed in a Caesar dressing and topped with chewy and crispy sourdough croutons.
- Author: Yumna Jawad
Brussels Sprout Salad
So spring is around the corner…oh wait it’s April 15th. Spring was supposedly here 3 weeks ago, but there’s officially snow on the ground so I’m officially still eating winter foods. My menu is always a reflection of the weather, you guys!
Brussels sprouts are a fabulous winter vegetable, especially when roasted in the oven. Like omg, the holidays roasted Brussels sprouts I made ended up appearing on so many of your holiday spreads…loved seeing how much you all loved them!
But I’m also in love with what happens when you thinly shave brussels sprout to make a fresh salad with it. It turns into a wonderful light and fresh slaw. I made this shaved brussels sprout salad last year, and now I’m making a different version of it inspired by a classic Caesar salad.
This is all you’ll need for this fabulous Brussels sprout salad recipe – a bag of fresh Brussels sprouts, a crusty yummy bread like sourdough for the best homemade croutons EVER, and a few pantry items to make the Caesar dressing.
My dressing came out yellow’ish because of the Dijon mustard I had on hand but it has such a bomb flavor with the pungent garlic, the creamy vegan mayo and the tangy Dijon mustard – it just comes together so well. I purposely make extra to have it on hand for different salads throughout the week.
As much as I love that Caesar dressing for this Brussels sprout salad, I think the homemade croutons are really what make it special. I think they’re the best homemade croutons ever, and I make them all the time for my soups and salads. I have never ever bought croutons for my house – I’m such a snob sometimes haha. But it’s so easy to make my own and a great way to use up some old bread, so why bothering buying them, I say.
You can bake the croutons with some olive oil, salt, pepper and garlic powder, but I love frying them on a skillet so they get nice and crunchy on the outside but stay chewy on the inside.
OMG, they truly make this salad stand out!!
This is one of my favorite salads ever!
Light and delicate Brussels sprout.
and sharp Parmesan cheese to pull it all together.
Add some chicken to make it an entree salad, or just enjoy it as is!
Watch How to Make Brussels Sprout Salad
- 16 oz bag fresh Brussels sprout
- 1/4 cup Caesar dressing below (you'll have extra)
- 6-8 slices sourdough bread (or other crusty bread)
- 3 Tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp garlic powder
- Grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup avocado mayonnaise (dairy-free)
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1/2 tsp Worcester sauce
- 2 garlic cloves, minced
- To prepare the Brussels sprouts, you can use a mandolin to thinly slice them, or you can cut them in half lengthwise and then hold by stem end and cut very thin slices. Toss with your hands or tongs in a bowl to separate the leaves.
- To make the salad dressing, whisk the ingredients together in a bowl until well incorporated. I also like to use my mini blender which blends the garlic well.
- To make the croutons, heat the olive oil in a skillet over medium high heat. Add the cubed bread, season with salt, pepper and garlic powder, and fry in the pan until golden brown and crunchy. Set aside.
- To assemble the salad, divide the Brussels sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
- Serve cold or at room temperature.
- Advance Prep: You can slice the Brussels sprouts up to 3 days in advance and they will still hold their crunch and color. You can also make the salad dressing in advance
- Storage: Any leftover tossed salad will keep well for 3 days. Any leftover dressing will keep well for up to 2 weeks.