A tangy and crunchy take on the classic Caesar salad – packed with healthy cruciferous vegetables.
By Dara Repucci
Cruciferous veggies have amazing health benefits and are packed with iron, vitamin A, and potassium. This is a really simple way to enjoy these veggies that has a ton of flavor without a ton of calories. Just add the Caesar dressing of your choice, I would recommend a light or low calorie version, creamy Caesar would smother the sprouts. Since the sprouts are roasted in olive oil, you only need a tiny bit of dressing to add flavor. Top with homemade croutons, some Parmesan and black pepper and you have a deceptively filling and tasty vegetarian meal.
PrintBrussels Sprout Caesar Salad
A tangy and crunchy take on the classic salad, packed with healthy cruciferous vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1lb Brussels sprouts, ends trimmed
- 4 cups of fresh baby spinach, washed and chopped
- 1 tbsp garlic, minced
- 3–4 tbsp Caesar dressing, light or low-calorie version
- 1/4 cup Parmesan, grated
- 1 tbsp extra virgin olive oil
- 2–3 slices of bread (I used sourdough)
- salt & pepper
Instructions
- Preheat oven to 425
- Using a sharp knife, slice each sprout in half and shred by cutting each half into thin slices
- After shredding all the sprout, rinse in cold water
- In a roasting pan, toss sprouts with garlic and olive oil
- Season with salt and pepper
- Roast sprouts for 20-25 minutes, until crispy
- Spread cubed bread on a cookie sheet
- Bake bread for 10 minutes, until hardened into croutons
- Allow sprouts to cool slightly
- In a large bowl, mix warm sprouts with spinach, croutons, dressing and cheese
- Toss thoroughly
- Serve immediately with black pepper
