This fresh and crunchy Kale and Brussels sprout salad tossed in a creamy Caesar dressing and sprinkled with parmesan and croutons is the perfect side salad or light lunch any day of the week!
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This is my delicious take on a classic salad! It's hearty, full of flavor, and just perfect for lunch. I love to pair it with a cozy butternut squash and carrot soup in winter or tomato gazpacho during the summer. Add a slice of Southern cornbread for a complete meal.
📖Why My Recipe Works
- Dressing and Croutons from Scratch- Freshly baked buttery croutons and a homemade anchovy Caesar dressing give this salad a superior flavor with minimal effort.
- Mixing Kale and Brussels Sprouts- Classic crunch and a colorful twist for an overall satisfying bite.
🧾Ingredient Notes
- Kale- Curly kale is the best option because it's crunchy and holds up well with the dressing. You can sub this with Lacinato kale, but it has a slightly softer texture.
- Brussels Sprouts- Choose bright green sprouts that look firm and compact.
- Bread Cubes- I used gluten-free bread for the bread cubes. You can use any bread you prefer. You can also buy croutons from the store in a pinch.
- Butter- Or olive oil.
- Seasonings- For the croutons, I mixed garlic powder, salt, and black pepper. Adjust to taste.
Caesar Dressing
- Anchovies- The backbone of Caesar dressing. You can use anchovy paste or skip it to keep the salad vegetarian.
- Egg Yolks- For a richer, creamier dressing.
- Olive Oil- Extra virgin olive oil adds a rich flavor and binds the ingredients together.
- White Wine Vinegar- Champagne vinegar will also work well.
- Dijon Mustard- Adds a mild heat and helps emulsify the dressing.
⏲️How to Make a Brussels Sprout Caesar Salad
- Coat the bread cubes in butter and bake until golden brown and toasted. Flip them halfway so that all sides are evenly browned.
- Remove the kale stems and shred the Brussels sprouts and toss them together in a bowl.
- Make the salad dressing. Combine the ingredients in the blender, then slowly steam in the oil to emulsify. Taste and adjust the seasoning before adding it to the salad.
- Toss the greens to evenly coat it in the dressing, then sprinkle it with cheeese and croutons. Serve immediately for a fresh, crunchy salad!
Expert Tip
Use room temperature ingredients when making the dressing so that it blends together better. You can make it ahead of time and chill it.
More Kale & Brussels Sprout Salads
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📖 Recipe Card
Kale Brussels Sprout Caesar Salad
Kale Brussels sprout salad is a delicious twist on this classic Caesar salad. The greens are tossed together in a creamy anchovy dressing and topped with cheese and croutons. It's light, crunchy, flavorful, and perfect for lunch!
Servings: 4
Ingredients
- 1 pound brussels sprouts trimmed and shredded
- 1 bunch curly kale destemmed and chopped
- ½ cup shaved parmesan cheese
- 2 Tablespoons chopped chives
Caesar Croutons
- 2 Tablespoon unsalted butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt omit if using salted butter
- ¼ teaspoon ground black pepper
- 3 cups ½ inch bread cubes regular or gluten free
Anchovy Caesar Dressing
- 2 large egg yolks
- 2 cloves garlic peeled
- 2 Tablespoon fresh lemon juice
- 4 oil-packed anchovy fillets drained
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon ground black pepepr
- ¼ cup extra-virgin olive oil
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Instructions
Caesar Croutons
- Preheat oven to 350 degrees. Mix the garlic powder, salt and pepper into the melt butter.2 Tablespoon unsalted butter, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Spread the bread cubes on a baking sheet. Pour over the butter and toss to coat. Bake for 12 to 15 minutes until gold brown, turning at least once halfway through baking.3 cups ½ inch bread cubes
Anchovy Caesar Dressing
- Place all the ingredients, except the oil, in a blender and pulse to combine. Turn on the blender and slowly steam in the oil until the dressing form. It is optional to stir fresh grated parmesan into the dressing.2 large egg yolks, 2 cloves garlic, 2 Tablespoon fresh lemon juice, 4 oil-packed anchovy fillets, 2 Tablespoons chopped chives, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, ½ teaspoon ground black pepepr, ¼ cup extra-virgin olive oil
Caesar Salad
- In a large bowl mix the shredded brussels sprouts, kale and salad dressing. Toss the greens to evenly coat. Sprinkle on the cheese and croutons. Serve immediately.1 pound brussels sprouts, 1 bunch curly kale, ½ cup shaved parmesan cheese
Notes
Make Ahead
You can make the dressing up to 3 days ahead, store it in a jar, and keep it chilled in the fridge. The croutons should be stored at room temperature to keep it crunchy. You can prep greens a day ahead; just make sure to keep it in an airtight container in the fridge. Then, assemble everything together just before serving.🌡️Storing Leftovers
It's best to eat the salad on the same day you add the croutons. You can store leftover dressed greens in an airtight container in the fridge for several days.Nutrition
Calories: 438kcal | Carbs: 35g | Protein: 16g | Fat: 28g | Fiber: 8g | Sugar: 6g
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