Go Back
–+ servings
A large white platter holds a fresh salad with shredded greens, croutons, grated cheese, and seeds, served with two silver serving spoons. A striped napkin and small bowl of seeds are nearby.
Print Recipe
No ratings yet

Brussels Sprouts Caesar Salad

Caesar salad gets a hearty upgrade in this extra lemony Brussels sprouts caesar salad with crispy bacon, toasted pine nuts, and a creamy, dairy-free Caesar dressing. This sturdy, flavorful salad holds up beautifully after dressing and makes a great prep ahead option for entertaining or meal prep.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Salads, Side Dish
Keyword: brussels sprouts caesar salad, brussels sprouts salad
Servings: 8 servings
Calories: 292kcal

Ingredients

For the dressing:

  • 1/4 cup lemon juice from zested lemons
  • 1/4 cup olive oil
  • 1/4 cup mayonnaise or vegan mayo for egg free
  • 1 clove garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon coarse salt
  • Black pepper to taste

For the salad:

  • 2 pounds Brussels sprouts shredded
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarse salt
  • 2 lemons zested, juice reserved for dressing
  • 2-3 slices cooked thick-cut bacon chopped or crumbled
  • 1/3 cup pine nuts toasted
  • 1 cup store-bought or homemade croutons lightly crushed
  • 1/4 cup grated dairy free Parmesan optional for topping

Instructions

  • Make the dressing. In a small bowl, whisk the lemon juice, olive oil, mayonnaise, garlic, Dijon, nutritional yeast, anchovy paste, salt, and pepper together until smooth. Set aside.
  • Prep the toppings. If needed, cook the bacon until it's nice and crispy. Toast the pine nuts in a small frying pan over low heat, stirring frequently, until golden brown and fragrant - about 5 minutes.
  • Massage the Brussels sprouts. Using a chef's knife or mandolin, trim and thinly slice the Brussels sprouts. Add the shredded Brussels sprouts to a large mixing bowl and drizzle the with olive oil and add a pinch of salt. Use clean hands to massage the Brussels sprouts until they have softened.
  • Assemble the salad. Add the prepared bacon, pine nuts, lemon zest and croutons to the bowl with the sprouts. Add about 3/4 of the dressing and toss to coat.
  • Garnish and serve. If desired, add extra dressing and top with freshly grated dairy free parmesan, or serve both on the side.

Video

Nutrition

Calories: 292kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 507mg | Fiber: 6g | Sugar: 4g | Vitamin C: 114mg