Chances are you’ve had a caesar said before, but have you had a Brussels Sprouts Caesar Salad? It’s full of flavor, nutritious, and will make the perfect addition to any of your holiday meals.
I know salad isn’t always the most exciting thing to eat, especially during the holiday season, but this Brussels Sprouts Caesar Salad will throw the borning salad stigma right out the window. Loaded with a creamy dressing, this salad hearty and pretty darn good for you, too.
Even if you’re not a fan of Brussels sprouts, this salad may change your mind. The key is to shave the Brussels sprouts thinly and roast them, making them perfectly palatable and full of flavor.
You might be asking, “What’s a Caesar salad without croutons?” For this salad, we wanted to switch things up and make things a bit healthier, so we baked some seasoned chickpeas until they were crunchy and they made for the perfect alternative.
Now, let’s talk about the dressing. The creamy dressing is cashew-based and made with a mix of spices. The key is to find an excellent vegan-friendly Worcestershire sauce. We like the Edward & Son’s brand, as well as a local brand to appropriately called Portland. The Worcestershire sauce, in addition to the rest of the seasonings, will bring the flavor to life.
Make this easy and delicious Brussels Sprouts Caesar Salad and impress all of your friends and family this holiday season. It’s full of flavor, nutritious, and will change the way you think about salads forever.
For the chickpeas: Preheat to 400°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl, add in all of the ingredients for the chickpea croutons and mix until well combined. Pour the seasoned chickpeas onto the baking sheet and spread them out into a single layer. Place them into the oven and bake for 45 minutes, mixing halfway through. Remove from the oven and cool completely before serving.
As they cook, prepare the vegan caesar dressing if you have not already done so. Set aside.
For the Brussels sprouts: Preheat to 450°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Finely shave the Brussels sprouts with a mandolin or a sharp knife, removing and discarding the thick bottom stems. Add the Brussels sprouts to the baking sheet and spread them out. Drizzle them with the avocado oil and then using your hands or tongs, toss to coat. Spread them out into a single layer and place them into the oven to roast for 10 minutes, mixing halfway through. Cool completely.
To a large bowl, add in the chopped romaine, vegan parmesan cheese, and cooled Brussels sprouts. Toss to combine. Drizzle it with the dressing as desired and toss to combine. Lastly, top it with black pepper, the crunchy chickpea croutons and powdered vegan parmesan cheese. Enjoy!
If you would like to make this nut free, you can use 1/2 cup plain hummus or even 1/2 cup vegan mayo in place of the cashews in the dressing.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie